BREAKFAST (OR ANYTIME) EGG-DROP SOUP

This simple recipe for one of our favorite breakfasts is a nourishing, soothing, and energizing way to fuel your day and support healing. Our household loves asian flavors, but you can let the broth/rice/egg stand as a blueprint and play around with whats in season and what speaks to your palate to round out the meal.

1 serving

12 oz Bone Deep & Harmony broth
1 egg
½ cup of sticky rice

Optional:
Kimchee
Hot sesame oil
Chopped scallions
Sea salt (my favorite is Maldon flakes)
Fresh ground pepper

Heat broth just to a boil, remove from heat and immediately drop egg into the broth. Stir to separate white from yolk allowing whites to cook until you see no more clear albumen. The yolk will easily stay in tact, if you like. Or, you may break the yolk and stir it in. Add cooked rice and 1 tsp of sesame oil, spoonful of kimchee, 1 tbsp of chopped scallions, salt and pepper as desired. Wait just a minute or two to enjoy allowing the soup to cool to your perfect temperature and flavors to merge.