Spinach Egg Drop Soup

Serves 2

Ingredients:

• 2 pastured egg

• 1 1/2 cups bone broth  or vegetable broth

• 1/2 teaspoon freshly grated ginger (use a microplane to grate your ginger)

• 1 scallion, thinly sliced

• 4 oz of mushrooms (shiitake mushroom preferred) or what you have on hand

• 1/4 teaspoon apple cider vinegar

• 2 cups spinach, coarsely chopped

• 1 tsp Himalayan Sea Salt  or to taste

• Pinch of red pepper flakes (optional)

PREPARATION:

1. In a small bowl, beat the egg. Set aside. 

2. Add broth, ginger and apple cider vinegar, mushrooms, scallions to a saucepan and bring to a boil, let roll on a slow boil for 3-5 minutes or until the mushrooms are at your desired tenderness.

3. Turn down to a simmer, add spinach and cook until wilted, about 30 seconds.

4. Slowly stream in the beaten egg while stirring the soup in one direction. 

5. Turn off the heat. Pour into a bowl. Season with salt to taste. Sprinkle with red pepper flakes