In a wok or saucepan, bring the chicken broth to a boil. Add the pepper, salt, and sesame oil. Heat broth for about one more minute. Slowly and evenly pour in the eggs and gently stir the egg for another minute.
Garnish with green onion and Napa cabbage, stir and serve.
For a thicker soup add and mix 2 tablespoons of cornstarch with 1/2 cup water just before adding the beaten egg.
Source: I was thinking of different ways besides salad to use the 'Garden: Kitchen Cabbage' growing tip posted by ShellyE last week. ;-)
By Deeli from Richland, WA
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