Living Better Cafe, knows how cold the weather is. So, why not create this hot bowl of Tadpole soup. As this soup has, a unique spin on, Egg drop soup. But, made with, using poached eggs.
Serve: 5
5 c. Chicken broth, or vegetable broth
1-1/4 (oz.) Pkg. Seaweed
5 eggs
2-1/2 tsp. Crushed red pepper flakes
2 Tbsp.- 1-1/2 tsp. Rice wine vinegar
1 Tbsp. - 2 tsp. Course Himalayan salt
Directions:
Poached eggs:
1. Fill a medium size sauce pan with 2-3 inches of water, and allow the water to come, to a boil over high heat. Reducing the heat down to medium- low, pour in the rice wine vinegar and salt, and keeping the water at a light simmer.
Soup:
1. Add broth inside of a sauce pan, and crushed red pepper flakes, allow to come to a boil.
2. Add in poached eggs, and serve with seaweed.