Egg Drop Soup
This Paleo Egg Drop Soup takes less than 20 minutes to make with only a handful of ingredients and tastes just like the delicious soup you can get at your favourite Chinese restaurant. This Easy Egg Drop Soup recipe is also
Servings: 4
Ingredients
- 2/3 cup thinly sliced shiitake mushrooms (5oz shiitake mushrooms)
- 1 clove garlic minced
- 1 tbsp sesame oil
- 2 tsp fish sauce
- 1 tbsp coconut aminos (or tamari/soy sauce)
- 1/2 tsp ground ginger
- 1/2 tsp white pepper
- 4 cups chicken stock
- 3 eggs
- 2 tsp arrowroot powder
- 1/2 cup chopped scallions
Instructions
- Heat the sesame oil in a large pot on medium high heat. Add in the garlic and sliced shiitake mushrooms and saute for 3-4 minutes until the mushroom slices begin to soften.
- Next add in the fish sauce, coconut aminos, ground ginger and white pepper and give everything a stir before adding in 3 1/2 cups of the chicken stock (set aside 1/2 cup)
- Add the arrowroot powder to the reserved 1/2 cup of chicken stock and whisk until the arrowroot has completely dissolved and there are no small clumps. Pour the arrowroot/broth mixture back into the soup and stir until it's well mixed in.
- In a large measuring cup with a spout (this makes it easier to pour) whisk together the 3 eggs until they are really broken up.
- Be sure that the soup is gently simmering before very very slowly pouring the egg in a thin stream into the soup. While you are pouring the egg into the pot, with your other hand, very gently stir the soup with a wooden spoon in a circular motion so that the egg breaks up into wispy pieces.
- Add in the chopped scallions and leave the soup to gently simmer for another 2 minutes before serving.
Nutrition
Calories: 147kcal | Carbohydrates: 10g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 444mg | Potassium: 413mg | Fiber: 1g | Sugar: 2g | Calcium: 42mg | Iron: 2mg