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Egg Drop Soup Recipe
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
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
Calories
193
kcal
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
Calories:
193
kcal
|
Carbohydrates:
6
g
|
Protein:
13
g
|
Fat:
13
g
|
Saturated Fat:
6
g
|
Cholesterol:
327
mg
|
Sodium:
2483
mg
|
Potassium:
540
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
505
IU
|
Vitamin C:
36
mg
|
Calcium:
84
mg
|
Iron:
3
mg