Eggflower Sprout Soup
  • Servings: Serves 5
  • 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
  • 2 eggs
  • 1 C alfalfa or mung bean sprouts, coarsely chopped
  1. Heat broth.
  2. Add seasonings.
  3. Beat eggs well.
  4. Drizzle beaten eggs into hot broth, stirring.
  5. Eggs should set and become stringy; if not, increase heat.
  6. Add sprouts.
  7. If using alfalfa sprouts, allow to heat through only and remove from stove.
  8. If using mung sprouts, simmer gently 2-3 minutes, then serve promptly.