For an Asian-inspired meal, check this egg drop soup with mushrooms. It can be made with our chicken or beef bone broths. Vietnamese beef pho or Thai Tom Kha Gai are also tasty choices for using up the bone broth. My favorite part about this soup is how easy it is to make. My version has a few extra ingredients compared to the traditional soup but it still only takes 15 minutes to put together. You get all the benefits of the bone broth plus the protein from the eggs (and all the other good stuff), mushrooms, lovely herbs and spices, and a bonus serving of leafy greens.
- 2 cups Boulder Broth’s Pastured Chicken Bone Broth
- 5 dried shiitake mushrooms
- 2 teaspoon diced ginger
- 1/4 sliced long red chili
- 1 tablespoon fish sauce
- 1/2 tablespoon coconut aminos or Tamari sauce
- 1/4 teaspoon white pepper (black is also fine)
- 1 bok choy/pak choy, leaves separated, washed and halved
- 2 eggs
- 1 tablespoon chopped chives or spring onions
- Handful of fresh coriander/cilantro leaves
- Add two cups of bone broth, dried mushrooms and ginger to a small pot. Place over high heat and bring to boil.
- Once boiling, reduce to medium heat and add the chili, fish sauce, coconut aminos, white pepper and bok choy. Cook over for a minute.
- Finally, whisk the eggs in a small bowl. Add the chives to the soup and turn the heat down to gentle simmer. Pour the egg mixture slowly and gradually into the pot (over a fork) and stir in. The egg will cook right away. Turn the heat off and add the coriander.