Egg Drop Soup

Dairy-Free | Nut-Free | Paleo

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4

I used to love sipping egg drop soup when we’d go to our favorite Chinese restaurant. These days, I’m making it at home, but without a high-carb thickener like cornstarch. Same great flavor with only 1 net gram of carbohydrates!

• 2 tablespoons coconut oil
• 2 cloves garlic, minced
• 4 cups Slow-Cooked Roasted Bone Broth
• 1 teaspoon minced fresh ginger
• 2 large eggs, beaten
• Pinch red pepper flakes
• Salt and black pepper

Heat the coconut oil in a pot over medium heat. Add the garlic and cook, stirring, until fragrant, about 3 minutes. Add the broth and ginger and bring to a boil over high heat. Reduce the heat to low, then, while whisking, slowly pour in the beaten eggs. Add the red pepper flakes and season to taste with salt and black pepper.

Remove from the heat and serve.

Notes

Splash in some coconut aminos or tamari along with a sprinkling of chopped green onions for extra flavor.

Nutritional Data

105 calories, 9g fat, 861mg sodium, 0g fiber, 1g carbohydrates, 3g protein

1g net carbs, 4% carbs, 12% protein, 84% fat