When I was a kid, I loved Egg Drop Soup. And didn't realize until recently that it was naturally Paleo.
Of course it is ... it's just broth (I made it even more GUT-FOR-YOU by using chicken bone broth), finely grated garlic and ginger (I use a microplane), eggs, green onions, and some spices.
I combined the best of a couple of recipes ... adding some cornstarch (or tapioca starch) for that slightly-thickened texture and healing turmeric for color. And came up with a product that gently coaxed back to my childhood.
I didn't realize until I researched it right now that New York Jews (moi born-and-raised) and Chinese cuisine have a loonng history. Mainly because of their close proximity on the Lower East Side of Manhattan. And the fact that there was no dairy present to violate Kosher laws.
Personally, true to this history, my experience was similar. And the Chinese "greasy-spoon" (my dad loved to travel to and eat at upscale restaurants and this and a fried chicken place were the only two low-scale local "joints" I can remember us frequenting) was a weekly occurrence.
New York Chinese food was strictly Cantonese ... so no hot-and-sour or corn soup here. Your only pre-meal soup choice then was the Egg Drop (you paid more for Won-Ton) ... chicken broth with swirls of egg topped with scallions. And ... like every other early-on meal most of us consume ... I often get a midnight taste-craving for it.
Along with a Jewish dairy dish that we often ate ... cottage cheese with egg-bow noodles smothered in butter and spreckled with dusts of pepper.
Currently ... living in Los Angeles with its multiple Asian options ... I mostly go for hot-and-sour, war won ton, or miso soup.
But ... this easy recipe for Paleo Egg Drop Soup is so simple that it can be made ... and comfort you ... in minutes. It's been cold and rainy here ... maybe that's why I'm thinking of making it today.
Don't worry about the seemly LONG ingredient list ... it's mostly spices ... which really make this otherwise flavor-benign dish ... there's really about six main ingredients. And ... since this comes together in five minutes and cooks in less than ten ... why don't you make it too? Eat it UP!
AuthorJill PlaceA warming, comforting blast-from-my past Paleo egg drop soup . GUT-FOR-YOU-updated with bone broth, healing spices, and Paleo thickeners.
Heat the oil over medium heat in a medium pot. Add the garlic and ginger and cook for 30 seconds until fragrant.
Add the chicken broth; bring to a simmer. Stir in the sesame oil, salt, sugar, white pepper, and ground turmeric. The turmeric is optional but will but will give the soup that restaurant-style yellow color (not to mention give you some immune-boosting POW!)
Next, add the cornstarch and water or broth mixture. Make sure that the cornstarch or other thickener (the others are Paleo) and liquid are mixed well; otherwise you'll get clumps of undissolved starch. Stir the soup continuously as you slowly add the slurry; add more or less starch to get the consistency of your liking. Let the soup simmer a few minutes and check for desired consistency.
Lightly beat the 2 or 3 eggs so that the yellow and white are not totally combined. Stir the soup continuously in a circular motion with a ladle or other larger utensil; the speed at which you do will result in larger or smaller bits or streams of cooked egg. Slowly drizzle in the egg while stirring until all of it is added.
Ladle the soup into bowls, top with green onions, and serve. I was surprised that I could also heat and eat it the next day ... the flavors had deepened and it was even better!
Ingredients
Directions
Heat the oil over medium heat in a medium pot. Add the garlic and ginger and cook for 30 seconds until fragrant.
Add the chicken broth; bring to a simmer. Stir in the sesame oil, salt, sugar, white pepper, and ground turmeric. The turmeric is optional but will but will give the soup that restaurant-style yellow color (not to mention give you some immune-boosting POW!)
Next, add the cornstarch and water or broth mixture. Make sure that the cornstarch or other thickener (the others are Paleo) and liquid are mixed well; otherwise you'll get clumps of undissolved starch. Stir the soup continuously as you slowly add the slurry; add more or less starch to get the consistency of your liking. Let the soup simmer a few minutes and check for desired consistency.
Lightly beat the 2 or 3 eggs so that the yellow and white are not totally combined. Stir the soup continuously in a circular motion with a ladle or other larger utensil; the speed at which you do will result in larger or smaller bits or streams of cooked egg. Slowly drizzle in the egg while stirring until all of it is added.
Ladle the soup into bowls, top with green onions, and serve. I was surprised that I could also heat and eat it the next day ... the flavors had deepened and it was even better!
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