Vegetable and Egg Soup

Vegetable and Egg Soup is a comforting and nutritious Chinese breakfast dish, packed with vibrant vegetables and protein-rich eggs. This warm soup is perfect for starting your day on a healthy note.

Ingredients

• Vegetable broth - 500 ml
• Eggs - 2 large
• Carrot - 50 grams, thinly sliced
• Spinach - 50 grams, chopped
• Mushrooms - 50 grams, sliced
• Spring onion - 2, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a medium pot, heat the vegetable broth over medium heat.
2. Add the minced garlic and grated ginger to the pot and sauté for 1-2 minutes until fragrant.
3. Add the sliced carrots and mushrooms to the broth and simmer for 5 minutes until they begin to soften.
4. Stir in the chopped spinach and spring onion, and cook for an additional 2 minutes.
5. In a bowl, beat the eggs and season with a pinch of salt and black pepper.
6. Pour the beaten eggs slowly into the soup while stirring gently to create ribbons.
7. Add soy sauce and sesame oil to the soup, stirring to combine.
8. Taste and adjust seasoning if necessary, then remove from heat and serve hot.

Nutrition

• Calories: 180
• Protein: 12 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 210 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.5 L

Health Benefits

• Rich in protein from eggs, supporting muscle health.
• Packed with vitamins and minerals from fresh vegetables, promoting overall wellness.

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