Hearty Vegetarian Egg Drop Soup
Smash, peel, and chop the garlic clove. Wash the zucchini, peel, and cut into thin slices. Wash and dice the tomatoes.
Heat the olive oil in a medium-sized saucepan over medium-low to medium heat. Add the garlic and the diced tomato, stirring. Cook for a few minutes, then add the zucchini.
Add the broth and bring to a boil. Stir in the salt, pepper, and dried basil. Cook for another 2 to 3 minutes. Turn off the heat, stir in the egg substitute, and serve.
This fusion recipe takes a classic Asian style of preparing soup and adds Italian ingredients for a hearty and filling dish.