Ginger, Turmeric & Egg Soup - A great way to serve bone broth
- 1 cup to 1.5 cups of bone broth (defrosted overnight in the fridge if frozen)
- 1 egg
- 1 spring onion finely sliced
- 2 slices of ginger about 2mm thick peeled then sliced into thin strips (increase if you like)
- 1 inch slice of turmeric lengthways then sliced into thin strips (increase if you like)
- pinch of salt and pepper
- coriander to garnish (optional)
- place broth in a small saucepan over medium heat until lightly simmering (about 6 minutes)
- do not allow to boil, you should have gentle rolling bubbles only
- add a pinch of salt
- crack the egg and use a fork or chopsticks and swirl the egg around to break it up
- remove from the heat and sprinkle in the spring onions, ginger and fresh turmeric
- grind some pepper on top and enjoy!
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/ginger-turmeric-egg-soup-a-great-way-to-serve-bone-broth/
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