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Writer's pictureLauren

EGG DROP SOUP



We all know eggs are pricey right now so if you have a couple that are close to expiration and can't stomach another over easy egg - make my 10 minute egg drop soup! It's one of the easiest soups to make and minimal ingredients. If you like more broth than egg, I recommend doing one egg and if you like a good amount of egg, add in two eggs. I love this one paired with my Pineapple Fried Rice.



What You'll Need:

• 4 cups chicken stock or chicken bone broth

• 1 tsp dried ginger

• 1 tsp onion powder

• 1 tsp garlic powder

• 1-2 tbsp tamari (gluten free soy sauce)

• 1 tbsp arrowroot starch + 2 tbsp stock or water (slurry)

• 4 green onions

• 1-2 eggs, scrambled

• Splash of toasted sesame oil

• Salt & Pepper to taste


How To:

≥≥ In a pot on the stove, add in your chick stock, dried ginger, onion powder, garlic powder and tamari to a slow boil.


≥≥ In the meantime, chop up your green onions and set to the side. Scramble one to two eggs in a bowl and set to the side.


≥≥ Once your broth mixture is boiling, slowly pour in (and continuously stir) your slurry mixture to thicken up the broth slightly.


≥≥ Bring back to a boil and once it's thickened up, create a circular motion in the broth with your spoon. Continuously stir and slowly pour in the scrambled eggs. This will create the egg ribbons and immediately cook the egg.


≥≥ Throw in your green onions and a splash of toasted sesame oil. Salt and pepper to taste.


Enjoy!

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