Paleo Egg Drop Soup
Egg Drop Soup is a hearty, simple soup that is quick and easy to make. It is budget-friendly, packed with protein, and loaded with flavor. Enjoy your favorite soup in no time by making takeout at home!
Servings: 3
Calories: 175kcal
Equipment
- a medium pot
Ingredients
- 2 stalks celery, diced
- 1 small onion, diced
- 6 cups chicken stock, bone broth, or vegetable broth
- 2 chunks fresh ginger ½ - 1 inch chunks
- 1 tablespoon sesame oil
- 2 - 3 green onions, chopped
- ¼ teaspoon Umami powder optional, but delicious
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon white pepper
- 5 eggs whisked together
Thickening Slurry
- 1 tablespoon water
- 1 tablespoon cornstarch use arrowroot powder for Paleo
Garnish
- 1 green onion, chopped thinly
- kosher salt to taste
- pepper to taste
Instructions
- Heat sesame oil in a small or medium-sized pot.1 tablespoon sesame oil
- While the oil is heating, dice the celery and onions.2 stalks celery, diced, 1 small onion, diced
- Once the oil is hot, add the celery and onions to the pot. Cook until onions are translucent, stirring as needed.
- Once the onions are cooked, add the stock, ginger chunks, and most of your green onions, saving some for garnish.6 cups chicken stock, bone broth, or vegetable broth, 2 chunks fresh ginger, 2 - 3 green onions, chopped
- Simmer this for about 15 minutes. The longer you simmer it for, the stronger the ginger flavor will be.
- While your broth is simmering, create the cornstarch or arrowroot slurry by mixing cornstarch and water in a small bowl.1 tablespoon cornstarch, 1 tablespoon water
- While your broth is simmering, also whisk together 5 - 6 large eggs, using 6 if the eggs are on the smaller side.5 eggs
- Next, fish out the ginger chunks with a slotted spoon.
- Mix in the cornstarch slurry and bring the broth back to a rolling boil.
- Add your black pepper, white pepper, Umami powder, and salt.1 teaspoon kosher salt, ½ teaspoon pepper, ¼ teaspoon white pepper, ¼ teaspoon Umami powder
- Cook for about 5 more minutes and then give the pot a stir so that the broth is spinning and slowly pour in the eggs. Continue stirring as you pour in the eggs to prevent big egg chunks from forming. (Using a fork or chopsticks is helpful to break the eggs up into ribbons.)
- Cook for another 2 - 3 minutes to fully cook the egg and then spoon into bowls.
- Garnish with thinly sliced green onions and a sprinkle of salt and pepper to taste. I beg of you, LET THE SOUP COOL BEFORE EATING. Seriously. It looks and smells amazing, but it will be SO HOT.1 green onion, chopped thinly, kosher salt, pepper
Notes
To jazz your soup up, you can add premade (or homemade) wontons, gyoza meatballs, or some already cooked and cut-up chicken, ground pork, or rice. Some even like to add a can of corn kernels!
A note about leftovers - the taste will be good, but the eggs may lose a little of their coloring after sitting in broth for a day or two. Do not be alarmed if your eggs look a little white or beigey. The texture might also change a little.
Nutrition
Serving: 1cup | Calories: 175kcal | Carbohydrates: 7g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 273mg | Sodium: 903mg | Potassium: 227mg | Fiber: 1g | Sugar: 2g | Vitamin A: 595IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 2mg
