Paleo Light Egg Drop Soup

Total time25 min

Prep time10 min

Cook time15 min

Warm chicken broth simmers with fresh ginger and a touch of sea salt until it's fragrant and light, then gets a gentle thickening so it turns silky rather than thin and watery. Beaten eggs are poured in a slow, steady stream while you stir, so they cook into delicate, feathery ribbons right in the pot. A scattering of sliced scallion greens on top adds a fresh, sharp bite to finish each bowl. It's a quick, soothing soup built on real, simple ingredients, and it's a great fit for a Paleo kitchen. Ready in minutes, it's the kind of light, restorative bowl you'll want on repeat whenever you need something warm and clean-tasting.

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Ingredients

4 servings

For the soup

4 cups chicken broth
Pacific Foods Organic Free Range Chicken Broth Kettle & Fire Chicken Broth Zoup! Good, Really Good Chicken Broth Butcher's Organic Chicken Bone Broth Wegmans Organic Chicken Bone Broth
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1 tsp fresh ginger, finely grated
½ tsp fine sea salt, plus more to taste

For the slurry

2 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

For the egg ribbons

3 large eggs

For serving

2 scallions, green tops only, thinly sliced

Instructions

1
Combine the chicken broth, grated ginger, and salt in a medium saucepan. Bring to a steady simmer over medium-high heat, about 5 minutes.
2
In a small bowl, whisk together the cornstarch and cold water until completely smooth with no lumps. Pour the slurry into the simmering broth while stirring constantly, then continue to stir for 1–2 minutes until the broth thickens slightly and turns just barely translucent.

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