Egg Drop Soup
DAIRY
FREE
NUT
FREE
PALEO
DIET
Light, silky egg flowers complement perfectly salty broth, tender and meaty shiitake mushrooms, sweet green onions, and just-spicy-enough ginger in this traditional Chinese super soup.
| Prep Time 10 minutes |
Cook Time 15 minutes |
Makes 8 cups |
Serving Size 2 cups |
INGREDIENTS
2 TB. ghee or animal fat
6 cups homemade chicken stock
2 cups fresh shiitake mushrooms, stems removed, and sliced
1 cup scallions, white and green parts, chopped thin
2 cloves garlic, minced
1 tsp. grated fresh ginger
1 TB. sea salt
6 large egg yolks, lightly beaten, or 3 large whole eggs, if yolks alone are tolerated well
METHOD
1 In a medium stockpot, combine ghee, chicken stock, shiitake mushrooms, scallions, garlic, ginger, and sea salt. Set over medium-high heat, and bring to a boil.
2 Reduce heat to medium-low, and simmer, uncovered, for 15 minutes.
3 Turn heat off, and gently drizzle in egg yolks while stirring broth slowly.
“If you’re out of chicken or want a different flavor, you can substitute beef or fish stock. And if fresh shiitakes aren’t available, substitute an equal amount of brown button or cremini mushrooms.”