Egg Flower Soup
1 tablespoon sesame or canola oil
1 cup thinly sliced yellow onion
3 cups cooked rice
2 tablespoons minced garlic
6 cups low-sodium vegetable broth
1 (16-ounce) package tofu, cut into thin 2-inch long sticks
3 green onions, cut into 2-inch
1 cup (about 3 ounces), thinly sliced wood ear mushrooms, or other
1 tablespoon low-sodium soy sauce or tamari
1 teaspoon peeled and grated fresh turmeric or 1 teaspoon turmeric
1 teaspoon red pepper flakes
2 eggs, beaten
1 cup snow peas
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and garlic and cook, stirring constantly to prevent sticking, until browned and just softened, about 4 minutes. Pour the broth and bring to a boil quickly. Mix the tofu, green onion, mushrooms, peas, turmeric, chilli and soy sauce, simmer for 5 minutes.
Mix in a pot of soup and add spoonfuls of the soup as egg swirl. Once the egg is cooked, serve hot soup, spoon into the rice.