Studio: 6809 Cascade Rd SE, Suite A, Grand Rapids, MI 49546

Bone Broth Soup

February 1st, 2018 by Debbie Martilotta
4 cups Organic Bone broth or stock
2 large eggs, lightly beaten
1 to 2 spring onions, finely chopped
1/4 teaspoon white pepper
Salt to taste
Few drops sesame oil (optional)


  • Bring the 4 cups of chicken broth or stock to a boil.
  • Very slowly, pour in the lightly beaten eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for 1 minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
  • Season the soup with white pepper, salt, and sesame oil.
  • Add chicken if desired.