Recipe: Egg Drop Soup (GAPS)

March 21, 2012 · 32 comments

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Egg drop soup — literally — egg flower soup, has become my breakfast during the Detox Challenge and I am loving it! It is fine for Stage 2 if you leave out the seasoning and scallion and by Stage 3, you are good to go with the full recipe. It ensures that I get to drink a large cup of broth every day. This combination is so easy to digest — it is actually the perfect way to start the day!

The broth is made even more nutritious with the addition of a large pastured egg that is gently streamed into the simmering soup. Silky flakes float to the surface and create body and texture to the broth. With the addition of simple seasonings, it far surpasses the MSG laden egg drop soup that is served in a restaurant. Here, the mineral rich sea salt and fresh ginger are high quality seasonings that add to the nutrient content.

Ginger is known for it’s medicinal benefits for anything inflammatory from morning sickness to migraines.

The coconut aminos are a good substitute for soy sauce. While authentic fermented soy sauce is acceptable to some people in small quantities, others prefer not to have any soy. Coconut aminos is a dark, amino acid liquid that is harvested directly from coconut tree sap. It contains 17 naturally-occurring amino acids. The sap is combined with mineral rich sea salt to create a soy sauce like aminos liquid that can help flavor salad dressings, vegetable dishes, sauces and Asian style dishes.

This is a raw product and has no processed or hydrolized ingredients that may create MSG. People who are sensitive to MSG are generally able to use coconut aminos.

Technically coconut aminos should only be used on the full GAPS diet. However, there is such a small amount, I did use it even though I am on GAPS Intro right now.

Egg Drop Soup

Ingredients

Instructions

  1. Place the broth in a small pot and bring to a simmer
  2. Scramble the egg very well and keep it raw
  3. Add the ginger, coconut aminos and most of the scallion to the pot
  4. Pour the egg into the hot broth, in sections and stir a little each time
  5. Turn off the heat and let sit for 5 minutes
  6. Serve in a bowl and garnish with the rest of the scallion
  7. Salt to taste
  8. This makes two small bowls of soup
  9. To make more, just double or triple everything

This post is shared at: Creative Juice Thursday, Tastastic, Full Plate Thursday, Simple Lives Thursday, Pennywise Platter, Fresh Bites Friday, Foodie Friday, Freaky Friday, Fight Back Friday, Friday Food, Sunday Night Soup, Seasonal Celebration, My Meatless Monday, Sunday School, Sugar-Free Sunday, Melt in Mouth Monday, Monday Mania, Meatless Monday, Real Food 101, Tasty Tuesday Tidbits, Slightly Indulgent Tuesday, Tempt my Tummy Tuesday, Hearth & Soul Hop, Traditional Tuesday, Tasty Tuesday Naptime, Tasty Tuesday 33, What’s Cooking Wednesday, Allergy Free Wednesday, Whole Food Wednesday, Whole Food Wednesday, Gluten Free Wednesday, Real Food Wednesday, Sustainable Ways, Healthy 2Day, Cast Party Wednesday, These Chicks Cooked, Mommy Club

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