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Saturday, 7 February 2015

Egg Drop Soup with Kale and Miso

I was driving home the other day, and talking to my hubbie on the phone(using the  Bluetooth in my car, of first!!) about what he was going to feed me when I arrived home (He had the day off, it was his turn to cook!). He was going thru all of the bits and pieces of leftovers in the fridge, but they were all spoken for already other dinners (these lovely Stuffed Baked Sweet Potatoes from Against All Grain were one of those meals). I could hear his frustration building as we spoke…there was NOTHING to eat quickly….or so he thought, silly guy! I had him start sautéing some veggies, and when I arrived home threw the rest of the soup together in a flash. We had two beautiful bowls of hearty, nutrient dense soup that was absolutely delicious, and ready in about 20 minutes flat. (and the bone broth was frozen too!) Dilemma solved, and in such a tasty way!

Egg Drop Soup with Kale and Miso
Makes 2 generous bowls of soup.
 1 medium red onion, peeled and chopped
1 cup chopped kale, (approx 2 lg leaves) thick stem removed
1 clove garlic, minced
1 tbsp avocado oil (or coconut, or butter)
2 cups bone broth (use beef or chicken, I believe we used beef )
1 cup water
1 tsp Mame miso (or miso of choice)
2 tbsp water
½-1 tsp sriracha sauce (optional, look for one with good ingredients!)
2 eggs, lightly beaten
Smoked sea salt to taste

This is a traditional soybean
Miso... there are many other
types. The flavour will differ
slightly, but any of them
would work!
In a medium pot, sauté the onion and garlic for 2-3 minutes over medium heat. Add the chopped kale and sauté until the veggies just start to brown and soften, 3-4 minutes more approx.  Add bone broth and the first amount of water. Bring to a boil, reduce heat and let simmer. (if your bone broth is frozen, like mine almost always is, add the frozen stock to the veggies, put a lid on the pot and leave on medium heat until melted, then bring to a boil and simmer)
While it simmers, in a small bowl, mix the Miso paste with the second amount of water until well combined.  Add the sriracha if using, and stir into gently simmering soup.
Slowly drizzle the beaten eggs back and forth over the surface of the soup, taking care not to pour all in one spot. Lightly stir (you don’t want to mix the egg in totally) until the egg turns opaque, approx 1 minute.

Season with salt and serve warm. 

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