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.
So what is egg drop soup, exactly? Called dàn huā tāng, 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.
Egg Drop Soup Recipe
- medium sized pot
- stirring spoon
- 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 large 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 – adds flavor and makes a pretty garnish)
- 1/8 tsp ground ginger (optional – can also use a couple of thin slices of fresh ginger)
- Optional additions: Veggies such as thinly sliced bok choy or peas
- Add coconut oil/sesame oil to a medium-sized pot and warm over medium heat. Add the 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 beaten egg into the chicken stock.
- Taste and add additional salt if needed.
- Season with chives or veggies before serving if desired.
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 slurry 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.
Gluten-Free Egg Roll In A Bowl – This deconstructed egg roll recipe makes a perfect quick-and-easy one pan dinner and is Whole30 friendly.