- 1 1/2 or so cups of bone broth
- 1/2 cup sliced leeks or onion
- 1/2 cup diced carrots or beets (optional)
- 1-2 Tbsp butter or coconut oil
- 1/2 cup or so chopped greens
- 1 tsp Dr. Cowan's Garden Perennial Greens Powder (or Kale or Swiss Chard Powder)
- 1 tsp Dr. Cowan's Garden Nori Powder
- 2 eggs
- 1 Tbsp miso
- 1/2 cup or so leftover cooked rice, pasta or quinoa (optional)
- Sauté leeks or onion in a medium saucepan in butter or coconut oil till soft and fragrant, about five minutes. If using, add chopped carrots or beets and cook for about five more minutes. Add chopped greens and cook till wilted.
- Add broth to saucepan, bring to a boil, then reduce heat to low.
- Break the two eggs into the simmering broth and cover the saucepan to cook the eggs till soft but no longer runny.
- In the meantime, put a tablespoon of miso in the bottom of your soup bowl
- Remove lid from saucepan and sprinkle the powders over the eggs.
- If using, add the rice, pasta or quinoa. Cover the saucepan for a few minutes to allow flavors to meld.
- Ladle a half-cup or so of steaming broth into the miso, break up the miso and stir so it saturates the broth. Pour in the rest of your soup, stir to combine flavors, top with a dollop of your favorite sauerkraut, and eat right away.