Eggflower Sprout Soup
4 C chicken or beef broth (or use bouillon cubes)
Salt if desired (not necessary if salty bouillon cubes are used)
Marjoram, basil, parsley flakes to taste
1 C alfalfa or mung bean sprouts, coarsely chopped
Beat eggs well.
Drizzle beaten eggs into hot broth, stirring.
Eggs should set and become stringy; if not, increase heat.
If using alfalfa sprouts, allow to heat through only and remove from stove.
If using mung sprouts, simmer gently 2-3 minutes, then serve promptly.