Sesame Egg-drop Soup
  • 1T peanut oil
  • 3slices fresh ginger rootsliced thin
  • 2T sesame oil
  • 2T sesame seeds
  • 1 large carrotcut into matchsticks
  • 6 scallionsminced (separate greens and whites)
  • 4T tamari
  • 4cups stock or water
  • 3 medium sized tomatoeschopped
  • 1T Clover Valley Farms Herb Infused Vinegartry Juneberry Currant-Red Chili for extra spice!
  • 1cup steamed green beans
  • 2 largebeaten eggs
  1. In a kettle or large saucepan, quickly sauté ginger slices in peanut oil for several minutes. Remove and discard the ginger.
  2. Add the sesame oil, sesame seeds, carrots and scallion whites (save the greens for later). Salt the mixture lightly, and grind in some fresh black pepper. Sauté over medium heat for 5 minutes, stirring frequently.
  3. Add the tamari, stock or water and chopped tomatoes. Cover, and let it cook over medium heat about 10 minutes more.
  4. At this point, the soup is ready to rest until just before serving time. About 10 minutes before serving time, add the vinegar, peas and optional black mushrooms.
  5. Heat the soup to a gentle boil. Stir the soup in a circular direction with a long chopstick, and drizzle in the beaten egg in a thin, steady stream.
  6. Continue stirring the simmering soup for about 5 more minutes.
  7. Serve topped with minced scallion greens.
Recipe Notes

From The Enchanted Broccoli Forest, Mollie Katzen.