Organic Heart by Breeana Pooler

Author:Breeana Pooler
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2016-04-06T04:00:00+00:00

EGG DROP SOUP

Gluten-Free, Dairy-Free, Grain-Free

Makes 3–4 Servings

Egg drop soup is a traditional Chinese soup made of wispy, beaten eggs in a broth. This soup is super simple, has minimal ingredients, and you can add any vegetable or protein as you see fit. I love watching the silky eggs cook almost immediately as your pour them into the boiling broth—it’s strangely mesmerizing!

6 cups low-sodium chicken broth

2 tablespoons coconut aminos

2 inches ginger, sliced into 4 rounds

1 teaspoon sesame oil

½ teaspoon garlic powder

1 cup chopped green onions

¼ teaspoon crushed red pepper

½ teaspoon salt

4 eggs

Directions:

1. In a Dutch oven or stockpot, add in all ingredients, except the eggs. Bring the soup to a boil, then reduce the heat and let it simmer on low for 20–30 minutes. Remove the ginger pieces and discard.

2. In a small bowl, whisk together the eggs. Bring the soup to a rapid boil and pour the eggs into the soup while whisking the soup constantly as you pour the eggs in. The eggs will cook immediately and become wispy and silky smooth. If you don’t whisk the soup fast in a constant motion while pouring the eggs in, you will end up with scrambled eggs so this step is important. Serve the soup immediately.

NOTE: Most egg drop soup recipes call for cornstarch, but I find it completely unnecessary and the whisked eggs give the soup great body without using the cornstarch method.

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