Hearty Chinese Egg Drop Soup (Paleo, Whole30)
Try this Hearty Chinese Egg Drop Soup (Paleo, Whole30) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 3
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains eggs
dairy free
- salt to taste
- 3 eggs
- 3 cups chicken stock
- sesame oil
- 1 tsp minced ginger
- 1 tbsp coconut aminos
- 1/3 to 1/2 lb ground chicken
- 2 scallions, chopped & separate white and green part
- 1 cup (or more if you like) fresh shiitake mushrooms sliced
- 1/4 tsp cumin powder
- cherry tomatoes (optional)
- 1 tsp ghee (saute use)
- Carbohydrate 23.0076366809903 g
- Cholesterol 19.300000012173 mg
- Fat 7.25697250486922 g
- Fiber 0.0317083333333333 g
- Protein 16.1940508435587 g
- Saturated Fat 2.26938958463585 g
- Serving Size 1 1 serving (607g)
- Sodium 1978.14566724692 mg
- Sugar 22.975928347657 g
- Trans Fat 0.482396333674178 g
- Calories 226 calories
Saute minced ginger, white parts of scallions with 1 tsp of ghee until fragrant.Saute ground chicken and sliced shiitake mushrooms until the meat is cooked through and the mushrooms turn soft. Season with salt to taste.Add 3 cups of chicken stock + 1 tbsp coconut aminos + ¼ tsp cumin powder. Bring the broth to boil.Gently whisk 3 eggs for about 30 seconds in a bowl. (try not to over whisk the eggs).Put chopsticks (or a fork) against one end of the bowl. Slowly drizzle eggs into the boiling soup in a swirling motion.Let the eggs stand for a few seconds and then, gently whisk the broth to finish cooking.Add cherry tomatoes (optional) and serve with green parts of scallions and sesame oil.
