EGG DROP SOUP
2 tablespoons olive oil1 cup cauliflower florets
1 cups kale
4 cups chicken or vegetable stock, plus 2 tablespoons
1/2 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon cornstarch
2 eggs, lightly beaten
2 green onions, chopped
Salt to taste
1/4 teaspoon white pepper
Heat olive oil in a medium sized stockpot over moderate heat. Add the cauliflower and kale and sauté for 2-3 minutes. Pour in soup stock, grated ginger and soy sauce and bring to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and season with salt and pepper. Garnish with green onions and serve immediately.
* You can vary the amounts or substitute the kale and cauliflower with any other vegetable. Mushrooms and spinach would work nicely. Keep in mind the cooking times of the vegetables though. Ex. spinach will cook more quickly than cauliflower.