High-Fiber Egg Drop Soup with Seaweed

Ingredients

• 1 tablespoon dried hijiki or wakame seaweed, soaked 5 minutes in 1/4 cup hot water
• 1 tablespoon arrowroot powder, stirred into 1/4 cup cold filtered water or broth.
• 1 1/4 cups of any mushrooms, thinly sliced (button, crimini, straw, enoki, shitaki or maitake)
• 4 cups of filtered water, organic vegetable broth or chicken broth.
• 1 cube organic bouillon -optional
• 1/2 cup raw chicken, diced in 1/2-inch pieces - optional
• 1/2 cup carrot – cut into pea-sized cubes
• 1 teaspoon grated fresh ginger root
• Salt and pepper to taste- it takes quite a lot of salt.
• 1/4 teaspoon toasted carob powder –optional for darker color (it doesn’t change the taste)
• 3 eggs, lightly beaten
• 1/2 cup fresh chives - optional
• 3 green onions, diced
• 2 teaspoons toasted sesame oil

Instructions

1. Get out 3 small bowls. In #1, soak seaweed in filtered water. In #2 stir arrowroot into water. In #3, whisk eggs together briskly.
2. In a quart saucepan, sauté the mushrooms in 1 tablespoon coconut oil over medium heat about 1 minute until slightly soft.
3. Add stock or water to the pan. Add optional raw chicken and bring to a boil. Then turn down to a slowly bubbling simmer for 3 minutes. While it is cooking add the ginger, salt & pepper, and carob powder.
4. Add bowl #1 seaweed to the soup. Then add bowl #2 arrowroot to the soup, stirring well to thicken.
5. Remove the pan from heat. Add sesame oil.
6. While stirring the soup in a circular motion, add the whisked eggs and stir just once. They will turn into delicate ribbons.
7. Pour immediately into serving bowls . Garnish with diced chives or green onion.