#10 Egg Drop Lemon Coriander Soup

Boil grated carrots, one onion, and some chopped green beans.
Keep the broth aside.
In a pan, take a spoon of olive oil. Saute I cup chopped onions, 1 tablespoon garlic and green chili.
Once the onions are light brown, add the grated carrots, coriander stems and green beans. Add a cup of sliced mushrooms, vinegar and soya sauce.
Add the vegetable broth and add more water as required.
Soak 1/2 cup all-purpose flour in a cup of milk.
Add the milk to the soup to make it creamy.

When the broth starts boiling lower the flame. Now take egg white (2 eggs) in a bowl. Whisk it.
Slowly drop the egg white in the broth, stirring continuously. You will see the egg white forming white strands and lumps (just like in sweet corn soup).
Keep stirring and garnish with coriander leaves.

Serve hot with a side of stir-fried veggies.