Easy Egg Flower Soup

Ingredients

• 4 c vegetable broth

• 1 ½ Tbsp cornstarch

• 2 c vegetables of your choice

• 2 green onions, chopped

• A couple drops of sesame oil

• 2 eggs

• Soy sauce, as needed

Preparation

1. Bring broth to a boil in a soup pan.

2. While broth is heating, in a small bowl, mix cornstarch with several Tbsp of broth until cornstarch is dissolved.

3. When the broth reaches a boil, add your vegetables and simmer until soft (10-15 minutes).

4. Add green onions and sesame oil. Pour in cornstarch mixture until soup reaches your desired thickness.

5. Whisk eggs with a fork in a small bowl. Drizzle whisked eggs over the fork tines into the soup. Slowly stir while the soup simmers for another minute to cook the eggs.

6. Remove from heat and serve with more green onions for garnish and soy sauce to flavor as needed.