Recipe by Stacy Dong
Egg soup is my comfort food and an ultimate go-to food in my family. It's easy and fast. For Z's version, I added vegetables and wakame (thanks to my sister's brilliant idea!) to make it a one-dish nutritious meal.
1 medium organic egg
1 clove of organic garlic, finely slivered
1 tbsp of finely chopped organic onions
1 tbsp of organic wakame
1 cup of organic cauliflower or any other vegetables, chopped and blanched
1 tsp of organic virgin coconut oil
1-1.5 cups of hot water
Heat up a pot/pan under medium-low heat and add the virgin coconut oil, garlic and onions.
Fry for 3-5 minutes until the onions have turned translucent.
Add in the blanched cauliflower and stir fry for a minute. Add in the hot water and wakame and let it boil.
Beat the egg and slowly pour it into the soup while stirring it in a circle (in order to achieve a thin and silky egg texture).
Let the whole mixture boil under medium-low heat for 2-3 minutes. Serve over warm rice.
I make the soup more stew-like and thicker to make it easy for me to feed Z. And if your child does not fancy rice, serve it with short pasta instead.