Red Meat Allergy Friendly Paleo Egg Drop Soup
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Learn more →Ingredients
4 servings
- 4 cups chicken bone broth
- 1 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- ½ tsp toasted sesame oil
- ¼ tsp ground white pepper
- ¼ tsp fine sea salt, plus more to taste
- 4 large eggs
For the slurry
- 1 tbsp arrowroot starch
- 2 tbsp cold water
For serving
- 2 green onions (green tops only), thinly sliced (optional)
Instructions
- 1
Combine the chicken bone broth, coconut aminos, grated ginger, sesame oil, white pepper, and salt in a medium saucepan. Bring to a steady simmer over medium-high heat, about 5–6 minutes.
- 2
In a small bowl, whisk together the arrowroot starch and cold water until fully dissolved and no lumps remain. Pour the slurry into the simmering broth while stirring constantly, then continue to stir for 30–45 seconds until the broth thickens slightly and turns just barely glossy.
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