1/2 cup Zucchini (cut in strips)
1 tbsp minced onion
3 tbsp olive oil or canola oil (or any form of plant-based oil)
1 egg
1 tsp rock salt
a mixture of 2 tbsp water and 1tbsp cornstarch (blended well)
nutmeg powder
oregano leaf (minced)
basil leaf (minced)
pepper (optional)
DIRECTIONS:
Saute onion in heated pan of oil. Add the Zucchini strips, mix well till the zuccihini strips are a bit tender. Add the salt. Add the cornstarch mixture. Stir while adding the nutmeg powder and oregano. When the mixture starts to boil break and drop the egg into the pan. Lower down the heat of the pan and STOP stirring this time. Cover the pan to simmer and wait until the egg white be cooked well enough. Sprinkle the basil on top of the soup. Optional: You may add additional nutmeg, oregano and pepper into each serving depending on one's palate. Salt to taste.
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