Gail’s Recipe Book

Paleo egg drop soup recipe

Name: Paleo egg drop soup recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soup
Ingredients: ⅕ oz ginger (finely minced, 1.5 tsp); 2 bulb scallions (diced and separate white and green parts); 4 oz fresh shiitake mushrooms (sliced, 5 large caps); ½ tbsp avocado oil; ⅓ - ½ lb ground pork (or ground chicken); ¼-½ tsp coarse sea salt (or to taste); 3 ½ cups chicken stock; 1 tbsp coconut aminos (or 0.5 tbsp light soy sauce to taste); ¼ tsp cumin powder; 3 large eggs (whisked); ¼ tsp turmeric powder; 2 tsp tapioca starch (optional); Drizzle Toasted Sesame oil

Asian

Soup

4 servings

분량

5 minutes

활동 시간

20 minutes

총 시간

요리 시작

재료

⅕ oz ginger (finely minced, 1.5 tsp)

2 bulb scallions (diced and separate white and green parts)

4 oz fresh shiitake mushrooms (sliced, 5 large caps)

½ tbsp avocado oil

⅓ - ½ lb ground pork (or ground chicken)

¼-½ tsp coarse sea salt (or to taste)

3 ½ cups chicken stock

1 tbsp coconut aminos (or 0.5 tbsp light soy sauce to taste)

¼ tsp cumin powder

3 large eggs (whisked)

¼ tsp turmeric powder

2 tsp tapioca starch (optional)

Drizzle Toasted Sesame oil

방향

Chop

Prepare the ginger, spring onions, and slice the shiitake.

Saute

Preheat a medium-sized soup pot over medium-heat until it feels warm. Add the oil, ground meat, and white scallion parts, and season with ¼ tsp salt. Use a wooden spoon to saute and break up the meat into fine pieces until the meat is no longer pink, 3 minutes.

Saute

Add the shiitake and keep sauteing until the mushrooms turn softer, 2 minutes.

Simmer

Add the stock, coconut aminos, cumin powder. Give it a stir then cover the pot to bring it to a boil over medium-high heat, 4-5 minutes.

Whisk

In the meantime, whisked the eggs with turmeric in a separate small bowl. Prepare a slurry by mixing starch with 2 tbsp cold water in a separate bowl, if adding.

Drizzle

Once the soup comes to a boil, lower heat to medium-low for a gentle simmering. Put chopsticks (or a fork) against one end of the bowl. Slowly drizzle eggs from a high up into the soup in a circling motion.

Whisk

Let the eggs sit for a few seconds in the soup pot without stirring, and then gently whisk the eggs and broth to separate the eggs into fine ribbons.

Thicken

While the soup is still in hot simmering, stir the slurry one more time then pour it into the pot. Stir the soup for 1 minute then turn off the heat.

Serve

Taste and adjust with seasonings or more salt to taste. Garnish with green parts of scallions and sesame oil. Serve hot.

영양 정보

1회 제공량

칼로리

237 kcal

지방 전체

17 g

포화 지방

5 g

불포화 지방

11 g

트랜스 지방

0.01 g

콜레스테롤

167 mg

나트륨

352 mg

탄수화물 전체

7 g

식이섬유

1 g

총 당류

1 g

단백질

16 g