Egg drop soup is a staple of asian cuisine. It works marvelously as a light breakfast that lets you get protein, a bit of fats, and the vitamins and minerals of the added veggies all in one sitting.
Step 1
Lightly cook chopped broccoli in chicken stock with grated ginger and garlic. While gently simmering, add one or two eggs and salt to taste.
Step 2
Place in bowl and add a small amount of sesame oil and top with chopped scallions and raw sesame seeds.
Serves: 2
Prep: 10 minutes
Cooking: 15 minutes
- 2 cups broccoli, chopped
- 2 cups chicken stock
- 1-2 eggs
- 1-2 tsp minced garlic
- 1 tbs grated ginger
- 1 tsp sesame oil
- 1 tbs chopped scallions
- Sea salt to taste
