Here we remade a classic Chinese takeout item into something that’s as nourishing as it is delicious! Onion is sautéed in clarified butter, and then we add chicken bone broth for maximum flavor and nutrition. Sesame oil, coconut aminos, and scallion take this easy Low Carb Egg Drop Soup to the next level.
Heat the ghee in a 3-quart saucepan over medium to medium-high heat. Add the onion and cook until softened, but not starting to brown, about 4 to 6 minutes, stirring occasionally.
Add the broth, sesame oil, coconut aminos, turmeric, and black pepper, and bring up to a simmer.
Slowly add the beaten egg while stirring with a wooden spoon.
Transfer to 2 serving bowls and top each with scallion.