Egg Drop Soup Recipe

4.70 from 13 votes

This easy and delicious egg drop soup is my "go to" recipe when I need to get something on the table in 15 minutes from start to finish. Makes approximately 9 cups.

Course Main Course, Soup

Cuisine Asian

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 193kcal

Author Mommypotamus

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 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

Instructions

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.

Notes

*Nutritional information is an estimate.

Nutrition