This recipe makes one serving but can easily be stretched by just adding more of everything, exact amounts not necessary. It's a great breakfast or snack for when you're under the weather or just want some slurpy comfort food with lots of healing properties.
- 1 cup real chicken or turkey broth (If it has fat on top, use it)
- 2 T dried seaweed leaves (I used hijiki, a dark, small-leaved, chewy seaweed with a shrimp-like aroma)
- 1/4" slice of fresh ginger root, pressed through garlic press
- 1 clove garlic, pressed through garlic press
- 1 egg
- Salt and pepper to taste
Cook broth, seaweed, ginger and garlic in small saucepan over med heat till broth boils and seaweed expands. Cover and cook for 5 minutes on low. Crack egg into the soup, swirling the egg white into the broth, but leaving the yolk unbroken. Cover and cook 1 minute. Remove from heat. Serve in soup bowl. Sprinkle with milled flax seed if desired.