This soup was an inspiration from an Instagram account I recently started following (@silver_scales) when I realized I had some leftover chicken bone broth. This is a dish I’d normally never attempt, but it had Whole30 experiment written all over it.
What you’ll need:
- Chicken bone broth
- Tiny, tiny splash of Red Boat Fish Sauce (or another brand, but this is Whole 30 compliant)
- 1/4-1/2 cup coconut aminos (I started with 1/4 cup and continued to add as I went – you may not need a full 1/2 cup, but I was trying to dilute the fish sauce taste)
- Lots of salt
- Onion powder
- Garlic powder
- Garlic chili paste (I did ~3/4 tsp but do a little at a time and taste for spiciness)
- 2 eggs, well whisked
- For garnish: some raw cucumber swirls and green scallions
- I added bok choy because I was making it anyway, that was a nice add
- Pour bone broth into a pot and get it hawt
- Add a tiny (this stuff is strong!) splash of fish sauce
- Continue to add salt, onion powder, garlic powder, and chili paste in proportions that feel right to you, tasting as you go
- Whisk 2 eggs with a splash of coconut aminos and pinch of salt
- When it’s good and hot and has the flavor you want, cut the heat. Give it a minute to cool slightly, then, while stirring, slowly pour in the egg. It should cook in wispy, whimsical little egg drops.
- Taste, adjust any seasoning, and top with some green scallions, raw cucumber swirls, and anything else you think may be good (I used some cooked bok choy).
This is a salty, slurpy soup that makes you feel fancy (and thirsty). Good luck!