Bone Broth Egg Drop Soup

Prep time: 5 mins | Cook time: 5 mins
Yields: 2 Servings 

Ingredients

• 4 cups of organic grass-fed beef bone broth
• 3 large pasture-raised eggs
• 1 teaspoon of freshly grated ginger
• 2 tablespoons of coconut aminos
• 2 thinly sliced green onions 

Directions

1. Pour the beef bone broth into a medium saucepan, stir in the grated ginger and coconut aminos, and bring the liquid to a rolling boil over medium-high heat. 
2. While the broth is warming, crack the three pasture-raised eggs into a small bowl and whisk them vigorously with a fork until the yolks and whites are completely combined. 
3. Once the broth hits a boil, reduce the heat to low to establish a gentle simmer, then use a wooden spoon to stir the broth in a continuous clockwise circle to create a steady whirlpool. 
4. Slowly drizzle the whisked eggs into the center of the spinning broth, allowing the residual heat to instantly cook the egg into delicate ribbons. 
5. Remove the saucepan from the heat immediately, ladle the soup into mugs and top with the sliced green onions. 

Enjoy!