Currently, I’m of the opinion that soup is one of the finer ways to start the day. Now that outdoor temperatures have truly begun their descent into icy oblivion and the floorboards are quite cold, creaky and a little jarring on the toes? It’s just plain easy heating up soup and crowning it breakfast. Add a few eggs to the soup and that opinion is now a downright conviction.
This egg drop soup is one of my favorite ways to sip on bone broth during the winter. You can use any type of stock or broth you like (or even purchase quality ones like Bonafide Provisions in the stores these days! I love that natural food is trendy), but I will say that I do prefer chicken here over beef or pork… or fish.
Egg Drop Soup
This recipe easily doubles or triples, so, make enough to serve your loved ones!
Ingredients
- 4 cups homemade chicken stock see note
- 2 eggs well beaten
- 2 tablespoons tamari sauce wheat-free
- 2 tablespoons miso paste traditionally prepared
- 1 tablespoon ginger finely minced
- 1 garlic clove minced
- two green onions thinly sliced
Instructions
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In a medium pot, bring chicken stock up to a boil.
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Reduce heat to low, then whisk in miso paste, tamari sauce, ginger and garlic. Allow to cook for a few minutes.
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While stirring, pour beaten eggs in a thin stream into the hot stock. Once incorporated, the beaten eggs will have become thin ribbons throughout the soup.
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Serve in bowls and garnish with green onions.
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Drink or slurp with abandon.
Recipe Notes
Note: Make your own chicken stock! It's the BEST!