In celebration of the first day of summer I made soup... Logical, I know. Maybe in celebration of July I'll make ice cream or something that is actually seasonally appropriate. For now, I'm making a salty, satisfying vegetarian egg drop soup recipe. Happy summer folks.
- 3 low sodium vegetable stock
- 1 tsp yellow miso
- 1 inch fresh ginger
- 2 eggs, beaten
- 1 green onion, chopped
- Add ginger and miso to vegetable stock in a medium saucepan. Bring to a boil, when the miso has dissolved, turn off heat and drizzle egg into soup with a fork.
- Top with green onions, and serve hot.
Yields 3 one cup servings.
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