Egg drop soup has always been a favorite of mine, but most places prepare it with corn starch or other thickeners that I prefer to avoid. I discovered I could get my daily bone broth in while getting the egg drop soup flavor that I have always loved by mixing together a few simple ingredients!
Further Food Nutritionist Commentary:
By Karen Tayeh, Nutritionist
Bone Broth Egg Drop Soup
2 cups bone broth
1 egg yolk
1 tablespoon spinach (coarsely chopped)
1 tablespoon scallions (finely chopped)
1/4 teaspoon minced ginger
1/4 teaspoon salt
1) Heat the broth until rapidly boiling.
2) While broth boils, whisk egg and egg yolk together in a small bowl.
3) Drizzle egg slowly into the boiling broth, while mixing in with a fork. The egg should cook immediately.
4) Add ginger, spinach, scallions and salt and simmer another 1-3 minute until the scallions are soft. Serve!
Nutrition Bonus: Iron: 5%
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