Hearty Chinese Egg Drop Soup

From Whole30 Fast and Easy

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the ghee in a medium saucepan over medium high heat. Add the white parts of the green onions and the ginger and cook, stirring, until fragrant, about two minutes. Add the ground turkey, mushrooms, salt and cook until the chicken is no longer pink and the mushrooms are tender, 8 to 10 minutes. Add the broth, coconut amino‘s, and cumin, bring to a boil, then reduce the heat to a simmer.

Step 2

In a small bowl, whisk the eggs for 30 seconds. Holding a fork over the saucepan, slowly pour the eggs through the tines of the fork and whisk the broth gently as you pour. Let the soup stand for a few seconds to finish cooking the eggs.

Step 3

Top with the green parts of the green onions, drizzle sesame oil, and serve.