Two small bowls of paleo egg drop soup with a red napkin and ceramic spoon.
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5 from 1 vote

Paleo Egg Drop Soup

Paleo 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!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner, Lunch, Soup
Cuisine: Chinese
Keyword: copycat, paleo, soup, whole30
Servings: 3

Equipment

Ingredients

  • 2 stalks celery, diced
  • 1 small onion, diced
  • 1.5 quarts chicken stock or bone broth This is equal to 6 cups
  • 2 chunks ginger 1/2 - 1 inch chunks
  • 1 tbsp sesame oil
  • 2-3 green onions, chopped
  • 1/4 tsp Umami powder optional
  • 1 tsp salt, kosher 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.

Thickening Slurry

Garnish

  • 1 green onion, chopped thinly
  • salt, kosher to taste
  • pepper to taste

Instructions

  • Heat 1 tbsp sesame oil in a small or medium-sized pot.
  • While the oil is heating, dice your celery and onions.
  • Once the oil is hot, add your celery and onions to the pot. Cook until onions are translucent, stirring as needed. (Onions will be soft and no longer white - you should be able to almost see through them.)
  • Once your onions are cooked, add your stock, ginger chunks, and most of your green onions, saving some for garnish.
  • Simmer this for about 15 minutes. The longer you simmer, the stronger your ginger flavor will be.
  • While your broth is simmering, create your arrowroot slurry by mixing your water and arrowroot in a small bowl. (Do not add dry arrowroot to your soup - it will clump up and look like snot chunks.)
  • While your broth is simmering, also whisk together 5 - 6 large eggs, using 6 if the eggs are on the smaller side.
  • Next, fish out your ginger chunks with a slotted spoon.
  • Mix in your slurry and bring the broth back to a rolling boil. At this point you will add your black pepper, white pepper, Umami powder, and salt.
  • Cook for about 5 more minutes and then give the pot a stir so that the broth is spinning (like toilet water ;) and slowly pour in your eggs. Continue stirring as you pour in your eggs to prevent big egg chunks from forming.
  • Cook for another 2 - 3 minutes to fully cook the egg and then spoon into bowls.
  • Garnish with thinly sliced green onions and salt and pepper to taste. I beg of you, LET THE SOUP COOL BEFORE EATING. Seriously. It looks and smells amazing, but it will be SO HOT.

Notes

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.
Once cooled, store in air-tight containers in the refrigerator for up to 5 days or freeze for up to 6 months! When freezing, always leave a little space in your container for the soup to expand! To reheat, I recommend heating over medium/low heat on the stove. The soup is thick, so if heating in the microwave, heat slowly over half power and stir occasionally so the inside of the soup also has a chance to get warm. 
A note about leftovers - the taste will be just as good, but the eggs may lose a little of their coloring after sitting in broth for a day or two. Do not be alarmed if your eggs look a little white or beigey.