Asian Inspired Veggie and Egg Soup

SO THIS DISH WAS CREATED BECAUSE I REALLY ENJOY ASIAN CUISINE, HOWEVER I REALLY DO WANT SOMETHING THAT IS HEALTHY, NOT SO HEAVY ON CARBS OR CALORIES.  IT ALSO IS A GOOD WAY FOR ME TO USE UP MY BONE BROTH.  WASTE NOT WANT NOT!

Servings: 1

Ingredients:

• 1.5 cups of broth (I used beef bone broth for this recipes)
• 1/2 cup of kimchi
• 1/2 cup of cabbage (I used just a regular green cabbage from the store)
• 1 stalk of green onion
• 1 egg
• 1 tsp. of toasted sesame seeds
• 1 cup frozen cabbage and carrots mixed
• 1 tbls. soy sauce
• 1 tsp. lemon juice

Directions:

1. Steam vegetables until they are tender, not mushy, but tender.  They should still have a bite to them.  Either steam using your microwave frozen vegetable setting or do so in a pot that has a bit of water in it.  I recommend steaming in a pot.
2. Mix broth, soy sauce and lemon juice in a pot and cook until hot.
3. Once broth is hot, crack open the egg and gently poach it in the broth until the egg white has cooked over the yolk.  Cook the egg until the white of the egg is cooked, but make sure the yolk has not been cooked all the way through, the yolk should still be runny.
4. Once the egg has been poached, transfer steamed veggies to a bowl and pour the broth gently over the veggies and place the egg on top of the veggies.
5. Slice up some raw cabbage and place it on top.  You could use already shredded cabbage for this too, but the texture will not be the same.  I really like a chunky slice for the texture.
6. Take the kimichi, slice it and place on top of the soup.
7. Slice up the green onion and sprinkle on top.
8. Sprinkle the toasted sesame seeds on top.