Tomato & Egg-drop soup

)I have been wanting to document these low fiber, high-energy meals that I have created for my loved ones. This tomato-eggdrop soup is easy to make. The tanginess stimulates appetite.

Ingredients

Main

• Bone broth – 3 cups
• Tomatoes – 1 can
• Eggs – 2, beaten
• Ditalini Pasta* – 2 cups

Seasoning

• Light Soy Sauce –  1 teaspoon
• Salt – 1/2 tea spoon (option)

Garnish 

• Scallions or basil microgreens
  (scallion is not low fibre, please skip this if you are on a low fibre diet)

Preparation

Cook pasta

1.  Bring 2 Qt of water to a boil. 
2.  Add Ditalini, cook for 10 or until al dente.
3. Leave covered for 5 min, strain to remove water. 

Jump start… 

1. Put bone broth and tomatoes in the pot for 30 min, till tomatoes are tender. 
2. Add strained pasta. 
3. Bring to a boil. 
4. Slowing add the beaten egg , stirring continuously. Silky “egg drop” will start to form. 
5. Season to taste with soys sauce and salt. 

Serve 

1. Garnish with scallion (if diet allows) or micro green for low fibre option.