Egg Drop Soup
Ingredients
-
4
cups
Chicken broth, reduced sodium
-
4
tsp
Coconut aminos
-
8
medium
Mushrooms, thinly sliced
-
4
medium
Green onions, thinly sliced
-
1
tsp
Fresh ginger, grated
-
1
tsp
Black pepper
-
½
tsp
Turmeric (optional)
-
½
tsp
Sesame oil (optional)
-
4
large
Eggs
-
to taste
Sea salt
Instructions
- Combine chicken broth, coconut aminos, mushrooms, green onions, ginger, and black pepper in a saucepan and bring to a boil.
- Lower the heat and simmer for 1-2 minutes until mushrooms are tender.
- Whisk the eggs in a small cup and slowly pour into the soup while stirring to create egg ribbons.
- Add sea salt to taste and garnish with additional green onions if desired.
Nutrition Facts (estimated)
Servings
4
Calories
112
Total fat
6g
Total carbohydrates
5g
Total protein
10g
Sodium
0mg
Cholesterol
0mg
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