Chinese Vegetable and Egg Soup

Ingredients

• 2 leaves of Swiss chard
• 1 carrot
• Half an onion
• 2 cloves of garlic
• Mushrooms to taste
• About 2 cm of ginger
• Egg
• A little bit of oil
• A teaspoon of toasted sesame oil
• A teaspoon of fish dashi
• 500 ml of water
• A little bit of black pepper
• A little bit of salt
• A little bit of cornstarch dissolved in water

Method

1. Cut the Swiss chard into pieces.
2. Slice the carrot lengthwise into about 4-finger length pieces.
3. Cut the onion into three parts.
4. Slice the garlic.
5. Slice the mushrooms.
6. Cut the ginger into thin strips.
7. In a pan, add a little oil, spread it, and scramble the egg over low heat, stirring well, then turn off and set aside.
8. In another pan, add a little oil and sauté the ginger, onion, and garlic for about 1.5 minutes, stirring constantly.
9. Add the carrot, cook for about 1.5 minutes.
10. Add the mushrooms and Swiss chard, cook for another 1.5 minutes.
11. Add black pepper, salt, toasted sesame oil, fish dashi, and water, then bring to a boil.
12. Cook over medium heat for 2.5 to 3 minutes.
13. Add a small amount of dissolved cornstarch to thicken the soup slightly.
14. Add the scrambled eggs to the soup and stir.
15. Adjust salt and black pepper to taste, then turn off the heat.