Paleo Hearty Chinese Egg Drop Soup
Paleo Hearty Chinese Egg Drop Soup ! Learn how to make the most beautiful and fluffy egg drops every single time ! Delicious Chinese egg drop soup that's very quick and easy to prepare. It will keep your tummy full and happy !
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 4 servings
- ⅓ to ½ lb ground chicken
- 3 large eggs
- 1 tsp minced ginger
- 2 stalks scallions chopped & separate white and green parts
- 1 cup fresh shiitake mushrooms sliced, or more if you like
- 3 cups chicken stock
- 1 tbsp coconut aminos
- ¼ tsp cumin powder
- Cherry tomatoes optional
- Sesame oil
- 1 tsp ghee saute use
- Salt to taste
Saute minced ginger, white parts of scallions with 1 tsp of ghee until fragrant.
Add ground chicken and sliced shiitake mushrooms. Saute 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.
To make egg drops:
Gently whisk 3 eggs for about 30 seconds in a separate 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 cook for a few seconds in the soup pot without stirring, and then gently whisk the eggs and broth to finish cooking.
Add cherry tomatoes (optional) and serve with green parts of scallions and sesame oil.