Egg Drop Soup (gluten- and grain-free)

Egg drop soup is a wonderful way to eat some nourishing eggs and broth.  This recipe is subtly spiced with sesame oil, soy sauce, and ginger.   It is so simple to make in just a few minutes, and makes a wonderful side dish or even main course.

Egg Drop Soup
Serves 2-3 as a main course
Serves 4-6 as a side dish

• 2 cups chicken stock, preferably homemade
• 2 cups filtered water (if using store-bought chicken broth/stock, don't add water; instead increase the amount of stock to 4 cups)
• 1/4 tsp toasted sesame oil
  
• 1/2 tsp gluten-free tamari soy sauce*
• 1-inch piece fresh ginger, peeled
• 1.5-2 tsp celtic sea salt, plus more to taste (my chicken stock is unsalted; reduce the salt if yours is salted)
• 3-5 eggs, preferably from pastured chickens (if you like your soup very brothy, use only 3 eggs; if you want to make it more hearty and filling, use 5 eggs)
• 1 Tb finely chopped green onions, green-part only

1. In a medium pot, bring the chicken stock and water to a simmer.
2. Add the sesame oil, soy sauce, and salt.  Use a garlic press to squeeze the ginger into the pot (or chop it very finely with a knife and add it to the pot).
3. Taste the broth and add more salt to taste.  It should be nicely salty.
4. Break the eggs into a bowl and beat them with a fork.
5. Pour the eggs, a little at a time, into the simmering liquid.  Stir a little after each addition of eggs.
6. Sprinkle the green onions into the pot, turn off heat, and cover with a lid.  Let sit for 5 minutes.
7. Ladle into bowls and serve!

*Soy sauce is not GAPS-legal. However, my family has had no problems with using this very small amount in our GAPS diet.

This post is part of Fat Tuesday, Monday Mania, Fight Back Friday, Pennywise Platter and Real Food Wednesday!