Meat-Free Monday: Egg Drop Soup

Looking for a quick, easy, meat-free dinner recipe for your busy weekdays? Look no further, friends, I've got you covered!

There are many variations that work well with this soup; You could leave out the veggies, or add thin noodles, or add cubed tofu, or add a handful of frozen peas, or add sriracha for spice...you get the idea. The list of possibilities goes on and on! This is just the simple version that I tend make with ingredients that I always have on hand. Enjoy!

Ingredients (serves 4)

1/2 yellow onion, minced
1 stalk celery, minced (tops reserved for garnish)
1 carrot, minced
2 cloves garlic, minced
1-inch piece of ginger root, minced
4 - 6 cans vegetable broth (you can substitute chicken stock here if not vegetarian)
2 tablespoons soy sauce
2 large eggs, beaten

Directions

Heat a saucepan over medium-high heat with a small amount of olive oil. Add all the vegetables, salt, and pepper, and saute for about 10 minutes. Add the broth and soy sauce and bring to a low, gentle boil. Slowwwly drizzle the beaten eggs into the broth, making sure to not dump too many of the eggs in all at once. Let cook for about two minutes. Garnish with celery leaves (or chopped scallions) and serve immediately!