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| Egg Drop Soup with Coconut Oil |
| Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy |
Servings: 5 Preparation Time: 5 minutes
- 4 cups chicken stock
- 1 1/2 – 2 cups water
- 3/4 teaspoon ground ginger
- 2-3 tablespoons cornstarch
- 4-5 eggs, beaten
- organic fermented soy sauce (or salt) to taste
- 3 tablespoons coconut oil
Pour chicken stock, water and ground ginger into a medium sized pot. Heat until hot but not yet simmering. Add a little water to the cornstarch to make a slurry and stir into the stock. Bring stock to a simmer, stirring constantly until it has thickened slightly.
Drizzle the beaten eggs into the gently simmering soup with a fork. Push cooked egg aside as you drizzle more in. Towards the end you can just slowly pour the rest of eggs into the soup.
Season the soup with a little soy sauce (or salt) to taste and stir in coconut oil. Serve and enjoy!
Recipe courtesy Sarah Shilhavy
Published on January 5, 2011
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