Makes 2 servings. 4 cups chicken stock 1/2 tsp grated ginger 1 tbs Bragg's Aminos 1/4 tsp white pepper Choose ONE of these veggies to add: 7 oz celery, or 7 oz spinach or 7 oz onion or 7 oz zucchini Few Napa cabbage leaves- shredded Xanthum gum 2 whole eggs 6 egg whites scallions
Makes 2 servings. Boil all together...4 cups chicken stock, 1/2 tsp of grated ginger, 1 TBS Braggs aminos, 1/4 tsp white pepper, w your choice of 1 of the following veg...7oz of celery, 7oz of spinach, 7 oz of onion, or 7oz of zucchini. If using spinach-put in after eggs as u just need spinach to wilt. Add a few leaves of shredded napa cabbage. Add xanthum gum to thicken to your liking. (Sprinkle/Add a little at a time. A little goes a long way. Careful how much u thicken because the egg will thicken it too! Once it is to the thickness u want bring down to a simmer and then slowly add/pour your slightly beaten 2 whole egg plus 6 egg whites into the pot while stirring slowly. Garnish w chopped scallions. Makes 2 servings. I made this one w beef stock as I had no chicken stock in the house. Ohh Soo good!