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Egg Drop Soup with Greens 5 March, 2018 | Sauces & Soups

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  • 4 cups chicken bone broth
  • 2-4 large eggs, whisked
  • 2 bunches baby bok choy, thinly sliced
  • coconut aminos, optional
  • fish sauce, optional


Bring broth to a simmer over medium-low heat, add greens, season with a few shakes of coconut aminos or fish sauce, if desired. While broth simmers, whisk eggs together in a separate bowl. Reduce heat so that broth is steaming but not bubbling. Slowly pour whisked eggs into broth, whisking broth with a fork while pouring egg in a thin stream. Let soup stand for a minute or two, allowing egg to finish cooking. Turn off heat, serve, and top with desired garnishes such as hot sauce, smoked salt, cilantro, or thinly sliced jalapeno.

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