Print

Egg Drop Soup

side view egg drop soup

Warm, salty, and full of egg. This recipe is everything you love about egg drop soup

Ingredients

Units Scale
  • 2 Eggs
  • 4 tsp Cornstarch
  • 1 TBS Water
  • 2 cups Broth (Chicken is preferred but any will do )
  • 1/2 tsp Toasted sesame oil
  • 1/2 tsp Onion oil (or more toasted sesame oil)
  • 1 TBS Coco Aminos (can sub for gluten free Soy sauce)
  • 1 Green onion (Diced)
  • Salt and Pepper

Instructions

  1. In a small bowl beat the eggs and 1 tsp of cornstarch and set aside.
  2. In another small bowl combine the water and remaining 3 tsp cornstarch and set aside
  3. In a sauce pan combine the broth, oils, and coco aminos. Heat this mixture over med-high heat. Once it's simmering add the water/cornstarch mixture and let simmer a few minutes, stirring occasionally.
  4. Place a fork against the bowl with the eggs (tines down) and use it to pour the eggs through and into the simmering broth. This will help keep the eggs uniform and not glob up in the pan.
  5. Once the eggs are set you can divide the soup into bowls and top with diced green onion and salt and pepper to taste.

Notes

If you want a thicker broth add more cornstarch to the water mixture till you find the ratio you like best. I'd start with a tsp at a time and make a note of how many tsp you prefer.

Keywords: Egg, Egg Drop, Gluten free, Paleo, Soup