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
- In a medium pot, bring the chicken stock and water to a simmer.
- 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).
- Taste the broth and add more salt to taste. It should be nicely salty.
- Break the eggs into a bowl and beat them with a fork.
- Pour the eggs, a little at a time, into the simmering liquid. Stir a little after each addition of eggs.
- Sprinkle the green onions into the pot, turn off heat, and cover with a lid. Let sit for 5 minutes.
- Ladle into bowls and serve!