Oriental Egg Drop Soup with Cabbage and Leeks

Ingredients

• 1 tablespoon olive oil
• 1 shallot, chopped
• 1 teaspoon fresh ginger root, grated
• 4 cups home-prepared chicken broth, unsalted
• 2 tablespoons arrowroot powder or corn starch + 1/4 cup water
• 4 medium eggs
• 2 cups cabbage, shredded
• 2 leeks, thinly sliced
• salt and freshly ground black pepper
• 1 teaspoon sesame oil

Method

1. Heat oil in a medium saucepan over medium-high heat. Stir-fry shallot and ginger for 3-5 minutes or until fragrant.
2. Stir in chicken broth and bring to a boil; season with salt and pepper to taste.
3. Drop eggs one at a time, stirring while doing so.
4. Add the cabbage, leeks, and sesame oil and cook for 3-5 minutes.
5. Combine arrowroot and water in a small bowl; stir in mixture onto the broth. Cook 2-3 minutes further or until the soup has thickened.
6. Ladle soup in individual bowls.
7. Serve immediately to enjoy.

Yield: 4 servings

Nutritional Information (Per Serving)