Paleo Classic Egg Drop Soup

Total time20 min

Prep time5 min

Cook time15 min

A steaming bowl of this soup starts with a fragrant broth built from chicken stock, warm ground ginger, white pepper, and a touch of toasted sesame oil for depth. The broth gets gently thickened until it turns silky and just barely translucent, the perfect texture for what comes next. Beaten eggs are poured in a thin stream over the surface while you stir in slow, wide circles, and they bloom instantly into delicate, feathery ribbons throughout the pot. It's a fast, comforting soup with clean, savory flavor and a light, satisfying finish topped with fresh scallions. Simple technique, minimal ingredients, and a cozy result make this a great fit for a Paleo kitchen.

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Ingredients

4 servings

4 cups low-sodium chicken broth
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½ tsp ground ginger
¼ tsp ground white pepper
½ tsp toasted sesame oil
1 tsp soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
3 tbsp cornstarch
Chef's tip
For thickening, use about 1 1/3 times as much tapioca flour, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
3 tbsp cold water
3 large eggs
salt to taste

For serving

2 scallions, thinly sliced (optional)

Instructions

1
Combine the chicken broth, ground ginger, white pepper, sesame oil, and soy sauce in a medium saucepan. Bring to a steady simmer over medium-high heat.
2
In a small bowl, whisk together the cornstarch and cold water until completely smooth with no lumps.

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