This is a super-simple soup using only a handful of ingredients - but still delivers massive flavours! It is perfect for those who are close to reaching their fat macros for the day, but still desire a full-flavoured, satisfying meal.
Start by prepping your ingredients:Slice the peeled ginger very thinly, then roughly chop. The ginger will not be on the heat very long to soften completely (as I still need them to bring texture to the soup), but getting them super thin helps. Slice the spring onions, keeping the white parts and the green parts separate.Thinly slice the shiitake mushrooms. It is VERY important to use shiitake mushrooms as they have a beautiful, distinct flavour necessary for this soup.
Whisk the eggs very well in a bowl.
Pour the chicken stock into a pan and add the ginger, mushrooms and the white parts of the spring onions. Over high heat, bring to the boil. Once boiling, reduce the heat to moderate and leave to simmer for 6-7 minutes.
After 6-7 minutes, reduce the heat to moderately low and very slowly drizzle the whisked egg into the flavoured broth in a thin stream around the pan. Very gently stir the soup to break up the egg, if needed.
After 45-50 seconds, remove the soup from the heat completely and season with salt. Divide the soup between two warm bowls and scatter over the green ends of the spring onions. SO GOOD!
Notes
*A new-and-improved version of this delicious recipe features in my cookbook QUICK KETO KITCHEN.My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!* * *