Miso Egg Drop Soup


There are foods that are healthy, and then there are foods that are healing. You know the type - the ones that soothe your soul, nourish your heart, warm you from the inside out. This, my friends, is the latter type. Packed with immune boosting and inflammation reducing ingredients like fermented miso, fresh ginger, and shiitake mushrooms, one slurp and you'll swear by this magical elixir.

This recipe is courtesy of my mama, aka the other Dr. Bredesen!

Bredesen Protocol Approved

Plant Paradox Approved *

Keto

Paleo

Dairy Free

Gluten Free

* While soy contains lectins, miso is fermented soy and therefore Plant Paradox compliant.

INGREDIENTS

2-4 Tbs Miso Paste (Gluten Free)

6 c Hot Water

2 Cloves Garlic, Minced

1/2 c Shiitake Mushrooms, Sliced Thin

1 Bunch Swiss Chard, Chopped

2 Eggs

1 Small Piece Fresh Ginger (~1/8" Thick), Chopped Thin

2 Nori Sheets (Dried Seaweed), Cut into Large Rectangles

2 Tbs Green Onion, Chopped

2 Tbs + 1 tsp Sesame Oil

1 Bunch Thai Basil, Chopped

(Makes 2 Bowls)

PREP

  1. Place miso in a large bowl and add hot water, a little at a time, whisking thoroughly to ensure it doesn’t clump.

  2. In a sauce pan, sauté the garlic in 1 teaspoon of sesame oil on low heat, stirring frequently to avoid burning.

  3. Add the shiitake mushrooms and Swiss chard and cook for another 1-2 minutes.

  4. Pour the miso water into the pan, and crank the heat up to medium-high.

  5. Crack the eggs into the pan. Wait 1 minute, then whisk the egg whites (and not yolk) into the broth, leaving the egg yolk in tact.

  6. Add in the green onions, ginger, nori, and remaining sesame oil, and cook another 1-2 minutes.

  7. Divide into two bowls (1 yolk to each bowl), top with basil, and enjoy!



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