Until I was researching recipes, I’d never come across egg drop soup, and as such I had no idea what it was until then. It’s a tasty and filling soup made of wispy beaten eggs in a chicken broth. I think you will be pleasantly surprised as much as I was to discover how good it tastes,
Boil & 3 minutes simmer
4 cups chicken bone broth
¾ cup sliced button or shiitake mushrooms (about 170g/6 oz)
2 ¼ tsp wheat-free tamari, or 3 tbsp coconut aminos
1 tsp grated fresh ginger
1 tsp fish sauce, or ½ scant tsp fine sea salt
¼ tsp ground black pepper
3 scallions, chopped, plus extra for garnish (optional)
4 large eggs, lightly beaten
- Bring the broth, mushrooms, tamari, ginger, fish sauce, pepper, and scallions to a boil in a large pot. Cook for 3 minutes, or until the mushrooms soften. Season with salt and pepper to taste.
- Turn down the heat to low. Pour in the eggs slowly while stirring in one direction. The eggs will cook in about a minute and form ribbons.
- Remove the soup from the heat and serve it in two bowls. If desired, garnish with additional scallions. This soup is best served fresh, but any leftovers can be refrigerated in an airtight container for up to 3 days. Place in a saucepan over medium-low heat until just warmed.
- Recipe Notes
In this recipe, store-bought broth will work, but the soup will be thinner. If you’re using store-bought broth and want a thicker soup, whisk together 1/2 cup hot broth and 1 egg yolk until very smooth (reserve the egg white for adding more ribbons to the soup). After the mushrooms have been cooked and the heat has been reduced to low, whisk this mixture into the soup.
2 servings per container
- Amount Per ServingCalories198
- % Daily Value *
- Total Fat
- Saturated Fat 6g 30%
- Sodium 207mg 9%
- Total Carbohydrate
- Sugars 16.5g
- Protein 4g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.