JBF EGGDROP SOUP
- 200 grams Coconut oil
- 6 cup Chicken stock
- 2 cup (pieces or slices Mushrooms)
- 1 cup (chopped Scallions)
- 2 cloves (minced Garlic)
- 1 tsp Ginger
- 1 dash Salt
- 6 egg white (separated from yolk Egg white)
- Directions are based on the original recipe of 8 servings
- Step 1
- 1)IN A MEDIUM STOCKPOT, COMBINE COCONUT OIL, CHICKEN STOCK, SHIITAKE MUSHROOMS, SCALLIONS, GARLIC, GINGER, AND SEA SALT. SET OVER MEDIUM HIGH HEAT, AND BRING TO A BOIL.
- 2)REDUCE HEAT TO MEDIUM LOW , AND SIMMER, UNCOVERED FOR ABOUT 15 MINUTES.
- 3)TURN HEAT OFF AND GENTLY DRIZZLE IN EGGS WHILE STIRRING BROTH SLOWLY
- 4) EAT AS A SIDE TO JBF SUSHI