Egg Drop Soup {Paleo}
While making my monthly chicken bone broth one weekend, I wondered how to make egg drop soup. After doing a quick internet search, I found that it was really easy to make. I made a few tweaks to the ingredients to make the recipe healthier…I replaced soy sauce with coconut aminos and cornstarch with tapioca flour. Such simple changes with items that I have in my pantry now-a-days. It was a nice filling soup. I have it for breakfast sometimes!
Ingredients
- 1 cup chicken broth
- 1/4 teaspoon coconut aminos
- 1 teaspoon tapioca flour
- 1 egg, beaten
- 1/4 teaspoon sesame oil (*borderline paleo ingredient)
- 1 teaspoon chopped fresh chives
- dash of salt
- white pepper to taste
- 2 teaspoons water (optional)
Directions
- In a small saucepan, combine the chicken broth, coconut aminos and sesame oil.
- Bring broth to a boil.
- Stir together the tapioca flour and water to dissolve cornstarch; pour into the boiling broth.
- Stir gently while pouring in the egg.
- Season with chives, salt and pepper before serving.
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