Today my kids and I are feeling crummy with colds so I wanted something soothing for lunch and this turned out pretty amazing!
4 garlic cloves (sliced or minced)
1 TBS Olive Oil
1 TBS Sesame Oil
32oz - Veggie Broth ( I used bullion cubes)
6 Scallion Onion Sprigs (chopped)
White Pepper (from pepper grinder)
1/4 cup cold water
1 TBS Corn Starch
Mix together starch and water set aside. Scramble eggs and set aside. Lightly brown garlic with both oils in soup pot. Add Broth or water and bullion cubes. Add onion, couple twists of pepper, and stir in starch mixture. Bring to Boil. Turn off heat and immediately pour in eggs in a slow steady stream and stir constantly in one direction while pouring and for about a minute. Cover and let sit for about five minutes to ensure eggs are fully cooked. Enjoy! Perfect for a get-well-soup or to compliment an Asian dish. Could definitely add more veggies if you wish.
We are two sisters that feed our families almost completely vegetarian. With 5 children aged 2 to 12 years between the two of us, we have had the joy and pain of experimenting. We plan to Blog 365 simple and kid approved meals. Most will be made-from-scratch but we will also share what we do when eating out. It may take more than 365 days to accomplish this but we hope you'll check back often, try our suggestions and give us your feedback.