Egg Drop Soup is a hearty soup that is quick and easy to make. It is budget-friendly and packed with protein and flavor. Enjoy your favorite takeout at home!
I am a self-proclaimed soup-a-holic. I could probably eat soup for every meal – even in the summer.
Why Make Egg Drop Soup at Home?
At Chinese restaurants, I always order egg drop soup. It is greasy and filling but also light at the same time.
I love being able to make it at home to avoid unnecessary additives and add some vegetables.
How Do You Make Egg Drop Soup?
To make this Egg Drop Soup, begin by dicing your onions and celery.
Saute your vegetables in 1 tablespoon of sesame oil.
Once the onions are translucent, add 1 and a half quarts of chicken stock. (I make my own bone broth and pressure can it to store in large Mason jars. I use one and a half jars.)
Bring to a boil, then add most of your scallions and a few chunks of ginger. Simmer for 10 – 15 minutes. The longer it simmers, the stronger the ginger flavor will be.
While your broth Simmers, whisk 5 eggs together in a small bowl and prepare your arrowroot slurry.
What Makes this Egg Drop Soup Paleo?
Traditional egg drop soup is thickened with corn starch. This soup is thickened with arrowroot instead!
How Do You Thicken Egg Drop Soup?
Mix together 1 tablespoon of arrowroot powder with one tablespoon of water. (If you just dump arrowroot into the pot, you will end up with some gross, slimy chunks.) If you don’t have arrowroot powder, you can use corn starch, but this would no longer be Paleo.
Add your white pepper, Umami powder (not necessary, but adds a yummy flavor!) Then add salt and black pepper and cook for 5 more minutes.
Scoop your ginger chunks out with a spoon and add your slurry.
Cook for 2-3 minutes and turn your heat up to medium-high so you have a bit of a rolling boil.
Slowly pour your eggs into your boiling broth while stirring the broth. This will help to keep any huge chunks of the egg from forming & leave you with nice egg whisps.
Give the soup a good stir and cook for another 2 to 3 minutes.
To serve, spoon your soup into a bowl and garnish with fresh green onion.
How Do You Garnish Egg Drop Soup?
Season with salt and pepper to taste. I like mine extra peppery so I add a decent amount.
LET IT COOL BEFORE YOU DIG IN. IT WILL BE HOT.
Paleo Egg Drop SoupPrint Pin Rate
- 2 stalks celery, diced
- 1 small onion, diced
- 1.5 quarts chicken stock or bone broth
- 2 chunks ginger 1/2 - 1 inch chunks
- 2-3 green onions, chopped
- 1/4 tsp Umami powder optional
- 1 tsp salt More to taste when serving.
- 1/2 tsp pepper More to taste when serving.
- 1/4 tsp white pepper optional but adds some bite
- 5 eggs Whisked together.
- 2 tbsp water
- 2 tbsp arrowroot powder Cornstarch works as well but is not Paleo.
- 1 green onion, chopped thinly
- salt to taste
- pepper to taste
- Heat 1 tbsp sesame oil in a small or medium-sized pot.
- While heating, dice your celery and onions and then add to warm oil. Cook until onions are translucent.
- Once onions are ready, add your stock, ginger chunks, and green onions.
- Simmer for about 15 minutes. The longer you simmer, the stronger your ginger flavor will be.
- While broth is simmering, create your arrowroot slurry by mixing your water and arrowroot in a small bowl. If you dump dry arrowroot straight into your cooking soup, you will get giant, slimy chunks. Ew.
- Also whisk together 5 - 6 eggs, using 6 if the eggs are small.
- Bring the broth back to a rolling boil and add your peppers, Umami, and salt.
- Fish out your ginger chunks with a slotted spoon.
- Simmer for 5 more minutes and mix in your slurry.
- Cook for 2 - 3 more minutes and then give the pot a stir so that the broth is spinning. Mix in your eggs. Keep stirring to prevent egg chunks from forming.
- Cook for 2 - 3 more minutes and then spoon into bowls.
- Garnish with thinly sliced green onions and salt and pepper to taste. LET COOL BEFORE EATING.
What Can You Add to Egg Drop Soup?
To jazz your soup up, you can add premade (or homemade) wontons, gyoza meatballs, or some already cooked and cut-up chicken or ground pork.