Egg Drop Soup
A restaurant classic that makes a great starter.
- 8 large eggs
- 8 cups chicken broth
- 1 medium onion (diced)
- 4 tablespoons arrowroot or tapioca flour
- 2 tablespoons sesame oil
- 1 tablespoon coconut aminos
- 2 teaspoons salt
- 1 drop fish sauce (very small)
- 2 tablespoons chives
Add the sesame oil to a pot over medium heat. Once very warm, add in the onions.
Sauté the onions until they are soft. Add in the remaining soup ingredients.
Bring the pot to a boil, then reduce to a simmer.
- Whisk the eggs in bowl. While stirring the soup in a circular motion, pour the eggs slowly into the pot.
Taste and add additional salt or seasoning if needed.
Garnish with chives before serving if desired.