After a late lunch on a cool and rainy day, I was craving some warm comfort food. I also had some leftover veggies that needed to be used, so I decided to make a quick egg flower soup.  It was so tasty and easy to make from scratch.

I started by sautéing a little bit of green cabbage, slivered mushrooms and sliced zucchini. Next, I added about 2 1/2 cups of vegetable broth until it came to a boil. I removed about 1/2 cup of the boiling broth and stirred a spoonful of cornstarch into it until dissolved, then added back to the soup to thicken. Next, I beat one egg, created a vortex by stirring the soup and added the beaten egg slowly to make the ribbons. For flavor, I added a little ginger paste, pepper and a dash of toasted sesame oil. I planned to stop there, but suddenly had a craving to make it a hot and sour egg flower soup; easily accomplished by adding a dash of cayenne pepper and a sprinkle of lemon juice, then topped with chopped green onion. I highly recommend this meal for a quick and healthy comfort meal!