Egg Drop Miso Courgetti Soup

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.

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.