egg drop soup

One big portion (415) or two small (208) Fork=Chopsticks (not in ustensile list)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring around 2 cups (or size of serving bowl) of water to a boil in a small pot

Step 2

Combine veggie base, corn starch, Tabasco and apple cider vinegar with a little bit of water in a small bowl

Step 3

Mince the garlic and ginger then add to bowl, then mix and add all to pot. boil for around 5 minutes (it should thicken slightly)

Step 4

slice cucumber and carrots length wise. chop broccoli and lettuce. slice onion into rainbow pieces

Step 5

add to pot and boil until soft, then remove using slotted spoon. put on serving plate. Taste sauce and add Tabasco if needed

Step 6

Add ramen square to pot if using (not in ingredients and optional) and mix a little until almost cooked

Step 7

Crack both eggs into small bowl with whites and whisk with fork (same as earlier)

Step 8

While gently stirring pot, slowly pour whisked eggs

Step 9

Add content of pot into serving bowl, and enjoy!