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–+ servings

Ginger Egg Drop Soup for Full GAPS

Light Full GAPS ginger egg drop soup with two cups chicken meat stock, two cups water and three to five whole eggs. Soy-free coconut aminos and a raw sesame-oil finish; about 2–3 main servings or 4–6 sides.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Covered Finish 5 minutes
Total Time 20 minutes
Servings: 2 main servings
Course: Full GAPS, Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups homemade chicken meat stock completed and strained before making the soup
  • 2 cups filtered water keep separate from the 2 cups stock
  • 1/4 teaspoon raw cold-pressed organic sesame oil fresh, from unroasted sesame; finishing dressing only, kept out of the simmering pot
  • 1/2 teaspoon coconut aminos soy-free coconut-sap-and-salt seasoning; water if listed, no added cane sugar, syrup, starch or preservatives
  • 1 inch fresh ginger peeled and very finely minced
  • 1 1/2-2 teaspoons natural salt range for unsalted stock; reduce to taste if the stock already contains salt
  • 3-5 whole eggs 3 for a brothier soup or 5 for more egg; beat with a fork
  • 1 tablespoon green onion greens green parts only, finely chopped

Equipment

  • Medium stainless-steel or enameled cast-iron pot with lid
  • Fork
  • Small glass bowl or pouring cup
  • Stirring spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Have the completed, strained chicken meat stock ready. Put 2 cups stock and 2 cups filtered water in a medium stainless-steel or enameled cast-iron pot. Bring to a gentle simmer with small, steady bubbles.
  2. Add 1/2 teaspoon coconut aminos and the peeled, very finely minced 1-inch piece of fresh ginger. Season to taste with natural salt: 1½–2 teaspoons is the range for unsalted stock, reduced if your stock already contains salt. Stir and taste before adding more. Keep all sesame oil aside for the finishing step.
  3. Beat 3–5 whole eggs with a fork in a small glass bowl or pouring cup until evenly combined. Pour a little egg into the simmering liquid, then stir a little. Repeat until all the egg is added, keeping the simmer gentle. Use 3 eggs for more broth between the pieces, or 5 for a more egg-filled pot.
  4. Sprinkle in 1 tablespoon finely chopped green onion greens. Turn off the heat, cover with a lid and let sit for 5 minutes. The egg should be opaque and cooked through without clear uncooked streaks; if any remain, return briefly to a gentle simmer until cooked through.
  5. Ladle into bowls and let cool to a comfortable eating temperature. Divide the 1/4 teaspoon raw cold-pressed organic sesame oil across the ready-to-eat portions as a dressing. Do not heat the oil in the pot. Leave oil off stored portions and add their share only after reheating and taking off the heat. Makes about 2–3 main servings or 4–6 sides. The 20-minute total is a planning estimate including the 5-minute covered finish, with stock-making separate.

Notes

Makes about 2–3 main-course servings or 4–6 side servings. The scaling control starts at 2 main servings. Use 3 eggs for a brothier pot or 5 for more egg; keep the 2 cups stock and 2 cups water unchanged.
Use completed, strained homemade meat stock. The 1½–2-teaspoon salt range is for unsalted stock; reduce it to taste when the stock already contains salt. Use soy-free coconut aminos, made from coconut sap, salt and water if listed, without added cane sugar, syrup, starch or preservatives.
Use fresh organic cold-pressed sesame oil from unroasted sesame. Add the 1/4 teaspoon only as a dressing across the ready-to-eat bowls, after cooking and the covered finish. Keep it out of the simmering pot. Leave oil off portions being stored, and add their share only after reheating and taking off the heat.
Planning estimate: 5 minutes prep, about 10 minutes warming and egg addition, plus the 5-minute covered finish, about 20 minutes total. The stock-making time is separate; actual warming varies. The finished egg should be opaque without clear uncooked streaks. Full GAPS after ingredients are introduced; not a first-egg Intro or No-Plant recipe. Contains eggs and sesame.
Refrigerate in shallow containers within 2 hours, at 40°F or below, for 3–4 days, retaining an earlier stock-storage date. Reheat portions on the stove to 165°F, then take off the heat and cool to eating temperature before adding the raw finishing oil.

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