Egg Drop Soup
I have a terrible cold, so I made egg drop soup last night. It is the best thing to eat when you are sick and doing the rosedale diet
1 quart chicken broth (I use organic low-sodium chicken broth, or you can use chicken broth)
1 or 2 green onions chopped up
one walnut sized piece of ginger, peeled and sliced (or use 2 teaspoons of the jarred stuff)
1 tablespoon tamari or liquid amino acids
1 tablespoon vinegar (I have rice vinegar, but I have also used cider or white vinegar)
2 high-omega 3 eggs (I use the ones my neighbor gives me!)
Pepper to taste
one can of sliced mushrooms or 4 ounce sliced mushrooms
Optional: fresh or frozen spinach, or frozen or fresh veggies, 1 teaspoon sherry, hot sauce
heat the chicken broth in a saucepan over medium high heat until it boils, turn down heat and add soy sauce, green onions, ginger, vinegar, mushrooms and sherry (if desired). Simmer this together for 5 minutes so the flavors all mix together.
If you are adding veggies, stir in and allow to cook through.
Beat the two eggs completely in some sort of container with a lip (like a glass measuring cup). Stir the soup with a fork and pour in about 1/4 of the eggs into the soup while continuing to stir with a fork. The eggs break up into traditional egg drop soup strands if you do it this way. Or you can pour the eggs through a fork while stirring. Do this 3 more times and serve!
I often add hot sauce to mine.