Tasty Egg Drop Soup
It’s fast. It’s nutritious. It’s Egg Drop Soup.
My kids love it, and it’s a tasty way to get quality animal proteins into our diet without spending a fortune. We have it with lunch or dinner about once a week.
It also has the added benefit of being primal. You know — the kind of thing our ancestors might have eaten 10,000 years ago.
And if you make it with a hearty bone broth, then it will be even more nutrient dense!
So, enough praises. Here’s the recipe.
The Players
- 1 medium onion, diced
- 2 stalks of celery, diced (optional)
- 1 Tbsp butter from pastured cows
- 8 cups of chicken broth (or well-salted water)
- 1/4 tsp ground ginger (fresh if you have it)
- 1 tsp soy sauce (unpasteurized and unrefined)
- 1/4 tsp sesame oil
- salt to taste
- 3 Tbsp arrowroot powder (or corn starch) + 3 Tbsp water
- 6 eggs from pastured hens
The How-To
Dice onions and celery. Melt butter over medium heat.
Saute onions & celery over low heat until they turn soft. Stir in broth.
Add ginger, soy sauce, and sesame oil. Bring to a boil. Add salt to taste.
Mix arrowroot powder or cornstarch with water until smooth. Pour into soup and cook until thickened.
Whisk your eggs together and pour intermittently into soup. For beautiful, ribbony eggs be SURE to do this step AFTER the soup is already thickened!
Voila! The soup is done. Enjoy!
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Egg drop is my favorite soup and yours looks divine. I will definitely be trying this. Thanks!
I’m not sure there’s anything special about mine…. Seriously, it’s just like a host of other ones out there. The most important things about Egg Drop soup are to 1)make sure it’s salty enough, and 2) add the eggs AFTER you’ve thickened it. Other than that, there’s a lot of freedom. I like using green onions & garlic, for example.
I used to make shortcut egg drop soup before I became scared of packaged foods. I’d use one of those dry lipton chicken noodle soup mixes, make it, add soy, pour in the egg to make more noodles, add chopped cilantro and some tobasco. I usually made this when suffering from the killer allergies I had in Nashville. The tobasco really helped to open those sinuses. I’m definitely giving your recipe a try. Thanks!
Spinner
Spinner — That sounds tasty! Now I’m inspired to try it with fresh chopped cilantro and chipotle peppers. (I’m not a fan of tabasco sauce.)
KristenM
That looks delicious. I might have to make some tonight.
Jenny
Just like a previous commenter said, I used to only make egg drop soup from a package — before I knew better, of course! Now I only have it when going out for Chinese. I’ll have to add this to my lunch repertoire, though, since I eat eggs many times for lunch!
Stacey
Hi Kristen, this looks sooooo good, and fast! I’m printing it out right now.
p.s. Great pictures, too!
Kelly the Kitchen Kop
Thanks for the picture kudos, Kelly! I hope you enjoy the soup.
KristenM
I made a little bit lower carb egg drop soup last week (no arrowroot), but yours has more to it (more flavor, too!), so I’m adding a link to my recipe so people can see them both. Besides, your pictures are MUCH better!
Kelly the Kitchen Kop
Hi Kristen,
It’s cheap, delicious, nutritious, and quick! And after all the “crap” foods eaten over Thanksgiving and Christmas, it hits the spot. I make a crock pot chicken every other week and freeze the liquid from that so I don’t have to buy stock/broth. Thanks for this wonderful recipe.
I just wanted to stop by and say that I’ve now made this recipe twice
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