Simple Egg Drop Soup
What do you do when you can’t drink any more bone broth? Well, in my case, I make soup out of it! Just like chicken broth or beef broth, bone broth (my recipe here) makes a great (and super nutritious) base for a lot of soups. Here’s a simple one I like to make when I’m in a rush (of course, you can use other broths too instead of the bone broth).
All it requires is some swiss chard (or other green leafy vegetable, like spinach is a good one), some eggs, and some seasoning. If you want to make the more traditional egg drop soup, then use some scallions (chopped green onions) instead of the swiss chard.
Just whisk the eggs and then drizzle them slowly into the boiling soup while slowly stirring in a clockwise direction. It takes a bit of patience to get the perfect effect, and I’m usually in too much of a hurry! Typically, all of the eggs go in at once and then there’s some stirring.
Then add the swiss chard and the seasoning. I like to add some coconut aminos (which I like to think of as a paleo version of soy sauce), some freshly grated ginger (always keep some frozen ginger in your freezer!), ground oregano, and some salt and pepper.
- 3 cups bone broth (or other broth)
- 2 cups swiss chard (or other green leafy vegetable, e.g., spinach), chopped (can use scallions instead for a more traditional soup)
- 2 eggs, whisked
- 2 tablespoons coconut aminos
- 1 teaspoon grated ginger
- 1 teaspoon ground oregano (optional)
- salt and pepper to taste
- Heat up the bone broth (or other broth) in a saucepan.
- Slowly drizzle in the whisked eggs while stirring slowly clockwise until the ribbons form.
- Add the swiss chard (or other vegetable), the coconut aminos, grated ginger, oregano and salt and pepper, and let it cook for a few minutes.