Granted this egg drop miso courgetti soup isn’t a looker, but it tastes wonderful. I used courgetti instead of noodles to make it healthier (and because I love them), but it would equally be as nice with real noodles to make it more filling.
Egg drop soup is a Chinese soup made by creating a flavourful broth, then adding a thin stream of beaten eggs which cook in the hot broth, creating thin strands of egg that float in the soup. It is a quick way to add protein to soup, which I usually find difficult to add into vegetarian soups. Blending a chicken is all well and good for the meat eater, but it doesn’t have quite the same taste or effect when using tofu…
Sorry I haven’t posted recently, my laptop has gone boom so I have very limited access to a computer. I’m hoping to salvage the hard drive as it has so many pictures on which I haven’t backed up 🙁 The ironic thing is I bought a hard drive the day before it stopped working to do just that. C’est la vie. I have also therefore lost my photo editing software, so the pictures aren’t quite as refined as they usually are and massive! I can’t compress them as I cannot download an
Takes under 10 minutes to prepare. Serves 1-2.
Egg Drop Miso Courgetti Soup
- 1 Courgette/ Zucchini
- 1 tbsp Miso paste
- 1 tsp Sesame Oil
- 2-3 stalks Broccoli
- 2 Spring Onions/ Scallions
- 1 Egg + 1 Egg White
- 1 Star Anise
- Black Pepper
- 300ml Water
- Using a mandolin, spiriliser or julienne peeler, slice the courgette into thin strips to create the courgetti.
- Heat the sesame oil in a saucepan. Roughly chop the broccoli and sautee in the sesame oil for 3-4 minutes.
- Add the water to the pan, then the miso, star anise and a good grind of black pepper.
- Beat the egg and egg white, season with salt and black pepper, then slowly pour into the soup.
- Thinly slice the spring onion and throw in with the courgetti.
- Turn the heat off, cover and let sit for 2-3 minutes, then serve.