Hearty Chinese Egg Drop Soup

Serves 2

From ChihYu Smith of I Heart Umami

Egg drop soup is a super-common dish in many Asian households. Each region (and even household) has a slightly different take on the traditional soup. Some like to use chicken broth, while others use vegetable broth. I decided to make a heartier soup by adding ground chicken so that if you’re hungry after work, the soup is very quick to put together and will fill you up in a hurry.

Prep: 5 minutes

Cook: 15 minutes

Total: 20 minutes

• 2 teaspoons Clarified Butter or ghee
• 2 green onions, chopped, white and green parts separated
• 2 teaspoons minced fresh ginger
• ½ pound ground chicken or turkey
• 1 cup sliced stemmed fresh shiitake mushrooms
• ½ teaspoon salt
• 3 cups Whole30-compliant chicken broth or Chicken Bone Broth
• 2 tablespoons coconut aminos
• ½ teaspoon ground cumin
• 3 large eggs
• Toasted sesame oil

Heat the butter in a medium saucepan over medium-high heat. Add the white parts of the green onions and the ginger and cook, stirring, until fragrant, about 2 minutes. Add the ground chicken, mushrooms, and salt and cook until the chicken is no longer pink and the mushrooms are tender, 8 to 10 minutes. Add the broth, coconut aminos, and cumin, bring to a boil, then reduce the heat to a simmer.

In a small bowl, whisk the eggs for 30 seconds. Holding a fork over the saucepan, slowly pour the eggs through the tines of the fork and whisk the broth gently as you pour. Let the soup stand for a few seconds to finish cooking the eggs.

Top with the green parts of the green onions, drizzle with sesame oil, and serve.