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Egg Drop Soup


Description

It’s easy to make this soup too salty if you use high-sodium broth and high-sodium tamari/soy sauce. To keep things in check, I usually use low-sodium tamari (or coconut aminos), and homemade or low-sodium broth. For a paleo version, use coconut aminos and arrowroot.


Scale

Ingredients

  • 4 cups chicken broth or stock*
  • 2 Tbsp cornstarch (can sub arrowroot for paleo)
  • 1 clove garlic, finely minced (or 1/4 tsp garlic powder)
  • 1/2 tsp fresh ginger, finely minced (or a pinch dried ginger)
  • 23 Tbsp gluten free tamari, soy sauce, or coconut aminos
  • 2 eggs
  • 2 egg whites
  • 23 green onions, thinly sliced (for garnish)
  • salt and pepper, to taste

Instructions

  1. In a small bowl, whisk together eggs and egg whites. Set aside.
  2. In a medium pot, whisk together chicken broth, cornstarch, garlic, ginger, and tamari. Heat over medium-high heat and bring to a boil. When soup reaches a boil, turn off the heat.
  3. Slowly pour the beaten eggs into the soup. Let the soup sit 2-3 minutes for the eggs to finish cooking. (If you need more heat, feel free to put the pot back on a low-heat burner for a few minutes). Garnish with green onions, if desired.

Notes

*If needed, be sure your chicken broth is gluten free. I like Pacific Foods brand.