Jodi
One of our favorite Chinese dishes is Egg-drop soup. Therefore, I wanted to recreate the recipe and we came up with a version so tasty, it beat the restaurant! This paleo egg-drop soup is so incredible that my young boys gobbled it down in lightning speed! It was actually quite easy and we will be doing it often now that we know! Here is what you’ll need to :
Gather your ingredients:
Ingredients:
- 32 ounces of chicken broth (we often make rotisserie chicken in our slow cooker and had plenty of left over broth in our freezer)
- 3 eggs
- 1 tbsp of white wine (any will do)
- 1-2 drops of stevia
- 1-2 tbsp of yuca starch
- 1 tsp of salt
- 1 tsp of pepper (white or black)
Directions:
Combine starch with ¼ cup water and add to pot with chicken broth, stevia, salt and pepper, and bring to boil. (This is the yuca starch I found at Super Compro in Costa Rica. It is actually used for ironing clothes, but the ingredients are 100% yuca starch. I’ve used this in my cooking/baking for quite some time now)
Remove pot from heat.
Whisk eggs with 1 tbsp of water
and then slowly drip into pot in a big circle. Let sit for one minute.
Bring pot back to a boil and remove from heat.
Ladle into bowls and garnish with green onions (chives) and add soy sauce to taste.
Gosh, do these boys ever wear shirts?
Recipe Card
Ingredients:
- 32 ounces of chicken broth (we often make rotisserie chicken in our slow cooker and had plenty left over broth
- 3 eggs
- 1 tbsp of white wine (any will do)
- 1-2 drops of stevia
- 1-2 tbsp of yuca starch
- 1 tsp of salt
- 1 tsp of pepper (white or black)
Directions:
- Combine starch with ¼ cup water and add to pot with chicken broth, stevia, salt and pepper, and bring to boil.
- Remove pot from heat.
- Whisk eggs with 1 tbsp of water and then slowly drip into pot in a big circle. Let sit for one minute.
Bring pot back to a boil and remove from heat. Ladle into bowls and garnish with green onions (chives) and add soy sauce to taste.
