Paleo Takeout Review
Recipe type: Soup
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • slurry:
  • 3 tbsp arrowroot starch
  • 2 tbsp cold water
  • soup:
  • 3 cups vegetable or chicken broth
  • 1 cup water
  • ¼ tsp sea salt
  • ¼ tsp white pepper
  • ¼ tsp ground ginger
  • 2 large eggs plus one large egg yolk, beaten
  • 1 green onion, chopped for garnish, optional
  1. Stir together the arrowroot starch and cold water to create a slurry, then set aside
  2. In a stock pot, combine the broth, water, salt, pepper and ginger and bring to a boil over high heat. Once soup is boiling, stir in half of the arrowroot starch slurry. Continue to stir until thickened, about 1 minute, adding the rest of the slurry if needed. Taste the soup and add more seasonings if needed.
  3. Reduce the heat to low and slowly pour the eggs through a fork in the soup. Once the eggs have been added, whisk gently with a fork to prevent clumping, then allow to cook through, 1 more minute.
  4. Serve immediately, garnish with green onion if desired
Recipe by Veggie Staples at