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

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