Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.

Saturday, April 4, 2009

Egg Flower Soup

The basic technique of this soup is very simple and is suitable for the intro diet early on, once whole eggs are tolerated.


1/2 c sliced shiitake mushrooms (about 5)
1/2 red bell pepper
2-3 green onions
1 stalk celery
1 tsp fresh ginger, grated
2 tsp toasted sesame oil
1 quart chicken broth
1 egg


 Heat the stock in a saucepan.  While it is coming to a boil, slice or chop the vegetables so that they are in small pieces, and set aside.

Add the ginger and toasted sesame oil to the stock.  Once it comes to a boil, add the vegetables and cook until they soften, about 10 minutes.  Once the vegetables have cooked, remove them with a slotted spoon back into a bowl. 

Break the egg into a small bowl and lightly beat it.  Stir the soup with one hand so that it is swirling around in a circle, and slowly pour the egg mixture in with the other hand. The speed with which you stir and pour will determine how thin and long the egg strands become.

Once all the egg is poured in, remove from heat and add the vegetables back in.  Add salt if needed (this will depend on how salty the chicken stock was).

There are many versions of this recipe which mostly vary depending on which vegetables you add. Other additions include peas, chopped onion, meatballs, tomato slices, a little dry white cooking wine, dash of vinegar, and chili oil.


  1. Just found your site! What a wonderful resource for those on GAPS. Thanks for all of your work. :-)

    Kimi @

  2. Thanks Kimi, I just checked out your site and found it so inspiring! There are quite a few recipes on there that could work for GAPS. Inspiration is always welcome!



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