A perfect reset soup, or simply a healthy option for a calm day!
Serves 3, 2 cups per serving.
INGREDIENTS:
- 2-3 Heads Bok Choy
- 4 Cups Chicken Broth
- 2 Eggs
- 1/2 Cup Uncooked Quinoa
- 1 Shallot
- 1-2 Cloves Garlic Minced
- 1/4 tsp Turmeric Powder
- 1-2 tbsp Soy Sauce
- 1/2-1 tsp Honey
- Lemon – Splash at the end
- Salt & Pepper
INSTRUCTIONS:
- Rinse 1/2 cup of quinoa.
- Cook with 1 cup of water or broth, simmer 12-15 min until fluffy.
- Set aside.
- Finely slice shallot and mince garlic.
- In a pot, add a tiny splash of oil (or broth if you are oil-free)
- Saute shallot + garlic over medium heat until soft and fragrant.
- Add: *4 cups chicken broth, *1/4 tsp turmeric powder, *Salt & Pepper to taste
- Simmer for 5 minutes.
- Chop Bok Choy (white stems + green tops)
- Add stems first, simmer 2-3 min.
- Add green leaves, cook 1-2 min until wilted.
- Beat 2 eggs in a bowl.
- Lower heat down to a gentle simmer.
- Slowly drizzle eggs into the soup while stirring gently in one direction.
- Stir in your cooked quinoa.
- Add in 1-2 tbsp soy sauce low sodium.
- 1/2-1 tsp honey.
- Squeeze of lemon.
- Taste and adjust salt & pepper.
Optional Upgrades!
- Sesame oil
- Chili oil or red pepper flakes
- Green onions
- Mushrooms
- Tofu
- Spinach or frozen peas
What should the egg drop look like?
Not sure if you did the egg drop correctly? Here are a few tips to keep in mind!
THINK
- Light, feathery pieces
- Thin curds, not chunks
- Pale yellow and delicate
- If it looks like soft ribbons that move with the broth, you nailed it!
IT SHOULD NOT LOOK LIKE
- Scrambled eggs
- Big clumps
- A cloudy, milky soup
Thank you for stopping by and checking out this recipe. I had a lot of fun making it, and it was super delicious! I have leftovers too, which is always a win for me!
Let me know if you tried it and if you liked it! Also let me know if you changed anything and what you added!
Faith In Food 
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