Hi my beautiful friends.
There comes a moment when you know: a.) you have to cook something healthy, but b.) you don’t feel like it, and c.) you just want to eat and move on with your day. I try to refrain from such habits because I really do believe life is in the now, all of your power is in the now; however, the heart wants what it wants. This soup delivers all of those urgent demands. It’s faintly salty, creamy, and so soothing that you just might feel calmer as soon as you have it. Like, a zen Buddha sipping a universe of serenity in the corner of your office. This is so easy. I know you will love it. Feel free to add more vegetables (such as spinach and carrots), cooked brown rice, and even chicken or tofu for a more complete, nourishing soup.
I N G R E D I E N T S
Serves 1
THE SOUP
1 cup unsalted chicken stock (I like Pacific ® Organic Simply )
1 tablespoon light soy sauce
1/2 tablespoon dark soy sauce (optional)
1 tablespoon fish sauce
1/4 inch red chili, chopped (optional)
1 egg, beaten
1/4 cup green onion, chopped
D I R E C T I O N S
·
Bring
chicken stock, soy sauce(s), red chili, and fish sauce to a boil over
medium-high heat.
·
Take a
ladle, stir the broth clockwise 3-4 times so it develops its own momentum.
·
Immediately
pour the beaten egg into the broth in a counterclockwise direction.
·
Let
this sit for 30 seconds.
·
Add the
green onions.
