Egg Drop Soup

I LOVE Egg Drop Soup.  I don’t know if it is an actual part of Asian cuisine, or it is simply an American dish that we think has Asian roots.  Regardless, it’s yummy… and typically laden with sugars and MSG and I don’t even want to know what else.

We’re doing a variation of the GAPS diet at our house right now so it’s a ton of soups, no grain/dairy/sugar.  And I forgot to get anything out for supper!  You’ve, eh-hem, never done that, right?  Well, we had eggs.  So, why not!  Egg Drop Soup it is!  But, let’s make it healthy :).  I glanced at a couple recipes and winged it.  I’m quite pleased with how it turned out.

This is a great soup for all ages and genders, but it’s specifically designed with a postpartum mama in mind because it is rich in protein.  It is high in B vitamins (Shiitake Mushrooms, HELLO).  And the ginger, red and black pepper are naturally warming which her body needs in this season.  Keeping a 4th trimester mama HOT is vital to her healing.

You could easily do this in your Instant Pot, but I didn’t this time.

First, dice (in my food processor), 1 large onion (I used 4 little ones that were also sprouting so I got a little green onion action going on.  I recommend a few green onions if you have them but they aren’t necessary.), and 4 (read 6 😉 ) cloves of garlic then saute in a large pot with 3 Tbs Avocado Oil, Coconut Oil, or grass fed Butter.

While that is going, use the food processor to dice up 1 rounded cup of Shiitake Mushrooms.  Set aside.

Get 2 cups of water and add enough gelatin to set those two cups of water and set aside.  You can also add 2 servings worth of hydrolized collagen to that water if you don’t have gelatin.  The point is protein, minerals and gut health.

When your onion and garlic is looking thoroughly wilted, add 2 quarts Chicken Stock (made from scratch if possible for ultimate benefit.  Recipe coming soon.)

Add diced mushrooms, green beans, gelatin or collagen water, cover and let simmer.

Finely grate a 1/2 inch of fresh ginger and add to your pot.  As well as salt, black pepper, and dried cayenne pepper or 1/2 tsp red pepper flakes.

I keep my glucomannan in a spice dispenser so that I have holes to sift it through rather than a glob.  However you do it, sprinkle 1 tsp glucomannan into the pot.  Egg Drop Soup typically has a thickness to it.  This will accomplish that.  Don’t have glucomannan, that’s ok.  Cornstarch or Arrowroot powder would do the same but it won’t remain Trim Healthy Mama friendly or low glycemic.

Recover and let simmer 15 minutes.

Whisk 4-5 eggs together then bring your pot to a boil.

Slowly add eggs to your boiling pot.  They will cook as soon as they hit but if they were in the refrigerator, they will also decrease your soup’s temperature.  So you may need to add a little, wait for it to heat back up and do some more.

Once your eggs are all in, let it warm back up, reduce your heat and allow to simmer another 5+ minutes so flavors can mingle.

Serve hot to your family, cool and freeze as part of your 4th trimester prep, or take to a new mama who needs some love and hot soup!

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Print Recipe
Egg Drop Soup
Do you ever get the hankering for egg drop soup but know your local cuisine is probably loaded with MSG and not very good for you? Maybe, like me, you forgot to get anything out for supper but regular scrambled eggs is just too old hat... This soup recipe will satisfy your craving, keep your budget happy, AND do some immune boosting/gut healing at the same time! It's spicy but not too much.
Prep Time 30
Cook Time 30
Servings
Ingredients
Prep Time 30
Cook Time 30
Servings
Ingredients
Instructions
  1. First, dice (in my food processor), 1 large onion (I used 4 little ones that were also sprouting so I got a little green onion action going on.  I recommend a few green onions if you have them but they aren't necessary.), and 4 (read 6 😉 ) cloves of garlic then saute in a large pot with 3 Tbs Avocado Oil, Coconut Oil, or grass fed Butter.
  2. While that is going, use the food processor to dice up 1 rounded cup of Shiitake Mushrooms.  Set aside.
  3. Get 2 cups of water and add enough gelatin to set those two cups of water and set aside.  You can also add 2 servings worth of hydrolized collagen to that water if you don't have gelatin.  The point is protein, minerals and gut health.
  4. When your onion and garlic is looking thoroughly wilted, add 2 quarts Chicken Stock (made from scratch if possible for ultimate benefit.  Recipe coming soon.)
  5. Add diced mushrooms, green beans, gelatin or collagen water, cover and let simmer.
  6. Finely grate a 1/2 inch of fresh ginger and add to your pot.  As well as salt, black pepper, and dried cayenne pepper or 1/2 tsp red pepper flakes.
  7. I keep my glucomannan in a spice dispenser so that I have holes to sift it through rather than a glob.  However you do it, sprinkle 1 tsp glucomannan into the pot.  Egg Drop Soup typically has a thickness to it.  This will accomplish that.
  8. Recover and let simmer 15 minutes.
  9. Whisk 4-5 eggs together then bring your pot to a boil.
  10. Slowly add eggs to your boiling pot.  They will cook as soon as they hit but if they were in the refrigerator, they will also decrease your soup's temperature.  So you may need to add a little, wait for it to heat back up and do some more.
  11. Once your eggs are all in, let it warm back up, reduce your heat and allow to simmer another 5+ minutes so flavors can mingle.
  12. Serve hot to your family, cool and freeze as part of your 4th trimester prep, or take to a new mama who needs some love and hot soup!
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