Flavorful & Easy Chinese Vegetable SoupEgg

1

Slice the onion, carrots, shiitake mushrooms, and Napa cabbage into thin, manageable pieces. Mince or slice the garlic.

2

In a small bowl, beat the eggs and season them with a pinch of salt and white pepper.

3

Heat a wok or pan over medium-high heat with a splash of avocado or vegetable oil.

4

Pour in the beaten eggs and scramble until just set, then remove them from the pan and set aside.

5

In the same pan, add a bit more oil. Stir-fry the garlic and onions for about a minute until fragrant.

6

Add the carrots and shiitake mushrooms, continuing to stir-fry for another minute until they begin to char and develop color.

7

Add a pinch of salt during this process to build flavor.

8

Pour in 4 cups of water and bring the mixture to a boil.

9

Once boiling, stir in the mushroom seasoning and additional salt to taste.

10

Turn the heat down to medium and let the soup simmer for about 3 minutes.

11

Stir in the sliced Napa cabbage and cook for an additional 3 to 5 minutes, or until the cabbage reaches your desired level of tenderness.

12

Return the cooked eggs to the pan and mix well.

13

Turn off the heat and finish the dish with a drizzle of sesame oil, a sprinkle of fresh green onions, and a dash of white pepper. Serve hot and enjoy.