1 onion, chopped
1 cup of any vegetables and herbs, finely chopped
1 tsp cornflour
1 pint of stock (or water with miso or balsamic
Black pepper and sea salt
Fry the chopped onion in a little olive oil, add finely chopped clove of garlic.
Add the finely chopped vegetables and herbs. Stir in the teaspoon of cornflour.
Add a pint of stock, or water with miso or balsamic vinegar. Simmer for 5 minutes, season to taste.
Carefully crack in a couple of eggs and cook gently for 3 minutes.