Egg Drop Soup

Ingredients:

2 cups chicken broth (you can bulk up with water, use less broth or try with just 2 cups-more flavor)

.5 or 1 cup egg whites. (I find the organic ones make "ribbons" the best, or crack your own. But even if they "scramble" in the broth it is still yummy)

Garlic powder or granulated

Onion powder or fresh green onion (2) fresh if you don't mind a tad of veggie mixing

Fresh spinach

Chili paste if you wish-adds to the flavor (true paste, not Sri racha - that has sugar) or chili flake

Braggs aminos

Salt/pepper

Directions:

Bring broth to boil.

Pour eggs into an easy pour container. Grab a chopstick or fork. Slowly stir the broth, stop stirring, and while broth spins pour a table spoon of egg in. Wait 5 seconds and slowly give a full slow stir around the pot. The 5 second pause allows for the egg to cook, the small stir allows it to spread into a flowy ribbon. Repeat the stir pour wait slow stir with all your egg.

Add garlic, salt/pepper and a drizzle of braggs. Taste. Should be light and chickeny, a touch of salty. Add chili paste if using, to taste.

Eggs cook better if spices are added after. And you can see the egg form easier.

In a bowl place the spinach and green onion. Pour soup over and enjoy.

Makes 1 serving (1 protein, 1 veggie)

Credit for this recipe goes to Takisha, chef and foodie of the hcg forum. (Thanks Takisha!)

Credit for this picture goes to Hunny Bunny of the hcg forum. (Thanks Hunny Bunny!)