A 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!
0 servings
1/6 recipe
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.