Egg Drop Soup

5 from 1 vote

This comforting Asian soup comes together quickly and easily. Feel free to add a bit of coconut aminos for more depth if using a store-bought stock. You can also add sliced beef, chicken, or even shrimp to make this a full meal.

Course Main Course, Soup

Cuisine Asian

Keyword asian, dairy-free, easy, fast, main, nightshade-free, nut-free, soup

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 112kcal

Author Jenny Ross

Ingredients

2 whole eggs
4 cups chicken broth (add 2 teaspoons gelatin if using store-bought stock)
2 tablespoons bacon grease or other fat of choice (a little drizzle of sesame oil is a nice variant)
6 green onions whites and greens separated, sliced
1 inch piece of ginger grated fine
1/8 teaspoon xanthan gum optional (helps thicken the broth slightly)
salt and pepper to taste

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Instructions

Whisk eggs together with a generous pinch of salt and set aside.
Melt bacon fat in a large pot and when hot, add the scallion whites (leaving the greens for garnish) and ginger. Cook until soft and translucent, about 5 minutes. Add stock and bring to a boil. Reduce to a simmer and cook for 20 minutes. Season to taste with salt.
Sprinkle 1/8 teaspoon xanthan gum over the soup and stir well, continue cooking until thickened, another 5 minutes. Reduce the heat to low.
Stir the soup so that it keeps swirling after you remove the spoon. Slowly drizzle the egg into the soup and let it sit for 15 seconds, stirring again to distribute. Garnish with the green onions.

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