Brodolicious Egg Drop Soup

I’ve been obsessed with this dish for the last two weeks. Inspired by Frank Prisinzano zest for all things brodo (italian for broth), and after the indulgence of the holidays, brodo seems like a low key way to cleanse the system. The cure-all everythang liquid, brodo’s benefits are endless. Good for your gut, your eyes, your hair, it even improves your ability to fly and read people’s minds.

*If you already have brodo or broth ready, then this recipe is quick and easy. It calls for a few cups of brodo, some thin pasta like Capellini or angel hair pasta & an egg.

Serves: 4-6

Cooks in: 15 min or 10 hours if you need to make the brodo (bone broth) first

EGG DROP INGREDIENTS

• 3-5 cups of brodo (bone broth recipe below)

• 1 egg

• A handful of thin pasta like angel hair or Capellini

Egg Drop INSTRUCTIONS

1. Bring brodo up to a boil in a small pot.

2. Once at a rolling boil, drop the pasta in.

3. A few mins later and before the pasta is al denté, drop in your egg and whisk the egg around. I just use a fork and make sure the egg is mixed well into the liquid - you want ribbon-like pieces of egg.

4. Once the pasta is cooked, ladle out the soup into a bowl and finish with whatever you want. My fav is sesame oil and dried chilli flakes, but other versions call for parmesan cheese and fresh cracked pepper.

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BRODO (Bone Broth) INGREDIENTS

• A few pounds of any grass-fed bones. I like to use meaty beef bones with marrow, chicken necks/ feet or even the leftover turkey carcass from Christmas dinner.

• An assortment of whole vegetables like carrots, celery, onion, garlic, ginger (don’t chop or peel them)

• Whole peppercorns

• A couple of bay leaves

• Salt to taste once done

BRODO INSTRUCTIONS

1. Place the bones at the bottom of your largest pot.

2. Fill up with ice-cold water, almost to the top of the pot. You want a ⅓ bones and meat to ⅔ water ratio.

3. Bring the liquid up to a boil, and start skimming off the scum that starts to emerge with a slotted spoon or strainer. (The scum is all the impurities that get rendered out.)

4. Once the scum is removed lower to a slow simmer for 6 hours.

5. After 6 hours, gently add your veggies and aromatics and simmer for 2 more hours. (Don’t stir and don’t disturb the bones at all. This way you keep the liquid clear. You also want everything to release their flavour as slow as possible, so it‘s great to keep your veggies whole with their skins on.)

6. Once done simmering, ladle out the liquid and pour through a strainer into whatever container you’re storing the brodo in.

7. Salt to taste.

*if you don’t want to waste anything, you can make a second extraction of broth called remouillage. Basically, once you’ve taken out all the broth for the first extraction, you refill the pot with cold water, bring it up to a boil, simmer for a few more hours and then reduce the liquid by 90%. Again not disturbing the bones. Use this second extraction as a sauce or gravy base.