This delicious, protein-packed egg drop soup is one of my “go to” easy recipes when I need to get something on the table quickly. If you have homemade chicken broth or good quality store-bought broth on hand, you can make it in about 15 minutes from start to finish. It’s kid-approved, and cleanup is pretty easy, too.
So what is egg drop soup, exactly? Called dàn huā tāng (蛋花汤), which translates as “egg flower soup,” this Chinese soup is made of whisked eggs drizzled into boiling broth. It’s often seasoned with optional ingredients like black pepper, white pepper, scallions, and soy sauce.
Since my family is gluten-free, we use coconut aminos or gluten-free tamari instead of soy sauce, with a bit of optional fish sauce for extra umami flavor. When someone isn’t feeling well I also like to add a little ginger, which has been used in Chinese medicine for thousands of years to soothe tummy complaints like nausea and indigestion. Ginger also makes a soothing tea and yummy syrup that can be added to tea, sparkling water, stir fry’s and more, but back to the egg drop soup . . .
Egg Drop Soup Recipe
Equipment
- medium sized pot
- stirring spoon
Ingredients
- 1 medium onion (diced)
- 1 tbsp coconut oil (or sesame oil)
- 1 tsp coconut aminos (or gluten-free tamari sauce or naturally fermented soy sauce if you're not gluten-free)
- 2 qt chicken broth (Here's how to make chicken broth at home)
- 8 eggs (beaten)
- 1-2 tsp sea salt (start with 1 and increase to taste – or use soy sauce because it has higher salt content than coconut aminos)
- ½ tsp ground pepper (or white pepper)
- 1/8 tsp fish sauce (optional)
- 2 tbsp green onions (optional)
- 1/8 tsp ground ginger (optional – can also use a couple of thin slices of fresh ginger)
Instructions
- Add coconut oil/sesame oill to a medium-sized pot and warm over medium heat. Add onions and saute until soft.
- Add the chicken broth, coconut aminos, 1 teaspoon salt, pepper and fish sauce if using. Bring to a boil, then reduce to a simmer.
- Stir in a brisk circular motion while pouring in a thin drizzle of whisked egg into the chicken broth.
- Taste and add additional salt if needed.
- Season with chives before serving if desired.
Nutrition
Frequently Asked Questions
Yes. To do that, make a slurry of 6 tablespoons water mixed with 4 tablespoons arrowroot flour or non-gmo cornstarch. When the broth comes to a boil, stir in the arrowroot/cornstarch and simmer for a couple of minutes before stirring in the eggs. Allow it to cool to a comfortable temperature before eating – it will continue to thicken as it cools.
About 3-4 days I think, although ours usually doesn’t last that long because my kids it all.
I have made it using the saute function in a hotel room.
I think so as long as you don’t add the arrowroot flour/cornstarch, but maybe someone can chime in below and let us know for sure.
Yes, as long as you don’t thicken it with arrowroot or cornstarch.
Looking for more asian-inspired recipes?
This Sweet & Sour Chicken Recipe from Russ Crandall, a world traveling U.S. Navy serviceman and author of the Paleo Takeout cookbook, is super delicious and makes great leftovers . . . if there are any leftovers, that is.
This Asian Beef Noodle Soup from Craig Fear, another world traveler who authored Fearless Broths & Soups, incorporates the classic Japanese combination of broth, garlic, ginger and soy sauce. These four ingredients are pure magic.
A mama friend brought me this after Romy was born. Insanely yummy 🙂
I’ve made this twice over the last two weeks- I also add chicken, carrots and zucchini (or other veggies I’ve got in the house) for extra nutrition!
I eat it for breakfast.
This looks yummy – but I’m the only one in the house who cares for asian cuisine.
Will this reheat well if I make a batch just for me?
Yes, it will! I’m eating some that’s leftover from yesterday right now!
Yum! Now I’m really excited to give it a try.
Amanda, just leave the soy and sesame out. This recipe is remarkably similar to the version my grandmother made, only hers had spaetzle noodles and tons of fresh minced garlic, but didn’t have any soy or sesame oil so I know it’ll be just as yummy without.
And for the record, it’s also quite yummy without the noodles 😀
Oooh, I want to make this 🙂 I’m on GAPS, so I need as many soup recipes as possible!
Shannon Boyer Blackwell – This is my favorite meals to take after a baby is born! It’s mineral rich, easily digested (mama’s body has worked hard enough!) and full of DHA. Plus, it tastes great warmed up! Your mama friend must love you 🙂
Should the onions be left out if making for a nursing mom?
Elissa Winkler – That sounds delish! Think I will have to give it a try.
Barbara Roundtree Grant – Me, too! I’m actually eating some right now 🙂
i’ve made your old recipe a couple times and it was good so i’m excited to try this variation! btw you called it egg flower soup!
This one is easier, Joanna! Egg drop soup is sometimes called egg flower soup – I was trying to be faaancy, haha!
But now I’m changing it because, um, it clearly makes no sense 😉
Our Nourishing Roots – It’s so easy! GAPS people always have chicken stock around, which makes this recipe so quick!
Oh my, what a wonderful meal that was……where have i been. This is my first time cooking it and first time trying it. It will definitely be a staple in my home!!!! thanks!
So, would Tamari sauce not be ok in place of the soy sauce for Gapsters? It is wheat-free. Is there any other reason it would be off limits for those of us on GAPS?
I love egg drop soup and can’t wait to give this a try!
Tamari is not GAPS legal because it is a derivative of soy. I don’t miss it in this soup, though!
I’m not sure of GAPS laws, but maybe try coconut aminos?
Vietnamese fish sauce! Nothing but anchovy and sea salt in the better brands like Red Boat. Like soy sauce on steroids– great umami.
This is one of my “meals of desperation.” I don’t think I could live without it. 🙂
Oh YUM! I think this will be lunch today! Thanks Heather!
Good egg drop recipe. Here is my take: Put 2 or 3 garlic heads to boil in chicken broth. Add a pinch of black pepper. Once the chicken broth take the garlic flavor add the small noodles. Cook until tender. Beat two eggs (for two serving) and add gradually to broth. Add green onions and serve.
Yum! Love the idea of adding garlic!
This is delicious! I’ve made it a couple of times for breakfast now. We normally just have eggs over easy so this is a nice change that still gets the eggs in. The second time I used the optional celery and added mushrooms, which I liked even better because it made the texture more varied. Thanks!
we aren’t GAPS but i’ve made this a few times — a big hit!
Oh…I wish I could eat this. Sounds AWESOME!
did you know your blog does this annoying thing when you scroll down the click link button thingys follow making it hard to read the text? I thought it was just my computer but it’s doing it no matter what computer or browser I use. =(
Good idea! Made if for lunch and added some local mushrooms. Delicious!
i will make this soup next time 🙂 thank u for sharing
we love this! I have added chicken and carrots too 🙂 Delicious!!!
Been too busy lately to read blogs. But this sounds so good, I must find some time to read this post at least
Ummm…yea, this was awesome and my boys have proclaimed this their favorite dish…well that and you stuffing.
Thanks for letting me know, Iris Nikki Hasty! I’ll ask Daddypotamus to look into that!
So glad you liked it, Jen Sigmon!
Sahn Lee – It’s super quick, so make it and then use the time you usually use to make dinner reading blogs instead!
yay! so glad I’m not losing my mind and it’s really something to check out LOL
p.s. I LOVE YOUR BLOG!!!
This looks great, I’m feeling “under the weather” and the family has been playing outside all day, I think this is EXACTLY what we need. Plus I have some random veggies and leftover rice I can throw in and use up. Thank you.
An hour later and dinner has been made, served and cleaned up. It was awesome, my 2 year old licked her bowl clean, my 4 year old is quite adverse to anything soup but picked out the eggs and veggies. Way better than the other things I was considering serving tonight! Thanks again!
Awww, so glad Kristine Winniford! Hope you feel better soon <3
You can sub coconut aminos for soy sauce too.
Oh, and I also added a few teaspoons of dried seaweed to it. Going to add some mushroom to my portion after the boys eat their fill. 🙂
Yum, I think I’ll have to try that. Thanks!
I’ve recently found coconut aminos…tastes just like soy sauce but is made from coconuts =D
This is on the menu for tomorrow 😉 your recipe, too.. We love this one!
Interesting, Tammy Buck! I will check that out!
Ahhh, Tandy Batt, I LOVE hearing that! : -D
I made it form lunch, Heather! Hope you are loving your move. We are moving to a farmhouse in two weeks. I can’t wait to have chickens! Never thought I would say that! Blessings to you all:)
For not form
NO WAY!!! Are you serious, Alexa Gumm? I have wanted to live in a barn ever since I came across an Ethan Allen catalogue featuring them as studios back in my sophomore year of high school, but a farmhouse was my second choice. So excited for you, and YAY for chickens!!!
It’s not a barn, but a darling cottage style home that has a pasture with hay bales behind it. I swear, I NEVER thought I woud type home and hay bales in the same sentence as they apply to me! haha! The girls are sublimely happy and we can’t wait to try this experiment of country living with chickens and all:) I would LOVE to see pics of your new place!
Funny I had this in mind for dinner tonight 😉
Funny I had this in mind for dinner tonight 😉
need to do this today!
yep- thinking we will eat this for dinner too
Can this soup be frozen?
Probably Amy! But honestly I’ve never tried it – batches go too quickly in my house for me to get anything in the freezer!
I’m new to the GAPS diet and I know this recipe is for EGG drop soup, but do you have an alternative to egg since my son is allergic? That’s equally protein rich?
Sorry, Mitzi! I don’t know of one that is equally protein rich . . . or anything at all that would make a good substitute reallY! If it were me I’d just go with a good old-fashioned beef or chicken stew.
Cool thanks. That’s what I was thinking.
What do **YOU** make, not “what do make” (blush!)
Depends on leftovers in the fridge. Today I made a mexican dish with leftover tortillas, beans, corn and cheese. Oh and I added a can of Rotel. I don’t like cooking a big meal for lunch, so I try to use up leftovers.
I love this recipe! So perfect and easy. 🙂
So glad you like it, Elise Genta Sprenger!
Left over soup :/ it get’s old when you can’t ever get off the intro diet BLAHHHHHHH
I can relate, Julie Baldizan!
Oh yay! I was just going to go look for this recipe today. Doing Whole30 (30 days strict paleo diet) right now, and I need some easy ideas! 🙂
Just finished eating this for dinner, oh it is SOOO good 😀
Ahhh, I love hearing that May! So glad you enjoyed it!
how many servings can this recipe make?
How long will this last in the fridge?
I’m honestly not sure, Mikki. We always eat ours within a day or two.
Looks good, but the directions don’t match the ingredients list.
You are so right, Jennifer! I simplified the recipe a bit recently. Thanks for letting me know I forgot to update the instructions. Just corrected them 🙂
I finally made this last night as we had 3 dozen eggs in our house to use. It’s delicious! I actually did 6 cups broth and 10 eggs and added some mushrooms, also. It tastes like Ramen noodle soup! I know that stuff is awful but I still love the taste, haha. Now I can make this instead when I get a hankering! Thanks for the recipe!
Why is soy sauce a no no? Because it isn’t paleo? Or is there something we should be worried about if we aren’t paleo?
Delicious! I add a little ground ginger. I also stir very slowly when adding the eggs because I like soft egg blobs 🙂
This is so delicious! My husband actually asked me to make this again. Thanks!
I will try this soon. It sounds delicious. I came across this recipe in my search for ways to use up excess eggs. I currently have over 3 dozen duck eggs and we are just sick of fried and scrambled eggs. I’m also thinking of trying to make egg protein powder…
I make this omitting the onion (Low FODMAP) and I never have fish sauce around. It’s still great that way. If I want to get really “fancy” I will fresh grate a bit of ginger to add in.
I often thicken with tapioca flour or potato starch.
Our kids love this recipe. We’re making it tonight.
Oh man…..so glad to find this!
My new go to breakfast?
So simple, quick and nourishing.
Thank you!
Maybe I missed the information, but how many servings is this recipe?
Is it really that high in carbs?
The only vegetables is an onion and there are no noodles…
771kcal – is that for the entire recipe?
I have done the calculations.
The calories for the entire recipe is actually 969.
And net carbs is 20.2 grams.
How many servings?