Recipe: Excellent Egg Drop Soup

INGREDIENTS

• 1 tablespoon avocado oil
• 6 shiitake mushrooms, stems removed and sliced
• 1 head baby bok choy, chopped
• ½ bunch green onions, whites and greens separated
• 1 tablespoon grated ginger
• 4 cups chicken bone broth
• 4 teaspoons corn starch
• 2 eggs, whisked
• ½ cup frozen corn kernels
• 1 block soft silken tofu, cubed
• 3+ tablespoon soy sauce
• ½ teaspoon toasted sesame oil
   

INSTRUCTIONS

1. Heat oil over medium heat. Add mushroom stems, bok choy, whites of green onions, and ginger, and saute for a couple of minutes—or until the bok choy begins to wilt.
2. Add bone broth and bring to a boil.
3. In a small bowl, mix the cornstarch with a bit of water to make a slurry.
4. Lower the heat to simmer and add the slurry, stirring to slightly thicken the broth.
5. Slowly and steadily stir the soup continuously while slowly drizzling the whisked eggs into the broth.
6. Add the corn, tofu, soy sauce, and sesame oil and heat until warm throughout.
7. Taste and season with additional soy sauce or sesame oil as needed.
    

SERVES: 2