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A small bowl of homemade egg drop soup topped with green onions.
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5 from 2 votes

Paleo Egg Drop Soup

Egg Drop Soup is a hearty, simple soup that is quick and easy to make. It is budget-friendly, packed with protein, and loaded with flavor. Enjoy your favorite soup in no time by making takeout at home!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner, Lunch, Soup
Cuisine: Asian Inspired
Keyword: easy egg drop soup, egg drop soup, paleo egg drop soup
Servings: 3
Calories: 175kcal
Author: Kari

Equipment

Ingredients

  • 2 stalks celery, diced
  • 1 small onion, diced
  • 6 cups chicken stock, bone broth, or vegetable broth
  • 2 chunks fresh ginger ½ - 1 inch chunks
  • 1 tablespoon sesame oil
  • 2 - 3 green onions, chopped
  • ¼ teaspoon Umami powder optional, but delicious
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ¼ teaspoon white pepper
  • 5 eggs whisked together

Thickening Slurry

  • 1 tablespoon water
  • 1 tablespoon cornstarch use arrowroot powder for Paleo

Garnish

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

Instructions

  • Heat sesame oil in a small or medium-sized pot.
    1 tablespoon sesame oil
  • While the oil is heating, dice the celery and onions.
    2 stalks celery, diced, 1 small onion, diced
  • Once the oil is hot, add the celery and onions to the pot. Cook until onions are translucent, stirring as needed.
  • Once the onions are cooked, add the stock, ginger chunks, and most of your green onions, saving some for garnish.
    6 cups chicken stock, bone broth, or vegetable broth, 2 chunks fresh ginger, 2 - 3 green onions, chopped
  • Simmer this for about 15 minutes. The longer you simmer it for, the stronger the ginger flavor will be.
  • While your broth is simmering, create the cornstarch or arrowroot slurry by mixing cornstarch and water in a small bowl.
    1 tablespoon cornstarch, 1 tablespoon water
  • While your broth is simmering, also whisk together 5 - 6 large eggs, using 6 if the eggs are on the smaller side.
    5 eggs
  • Next, fish out the ginger chunks with a slotted spoon.
  • Mix in the cornstarch slurry and bring the broth back to a rolling boil.
  • Add your black pepper, white pepper, Umami powder, and salt.
    1 teaspoon kosher salt, ½ teaspoon pepper, ¼ teaspoon white pepper, ¼ teaspoon Umami powder
  • Cook for about 5 more minutes and then give the pot a stir so that the broth is spinning and slowly pour in the eggs. Continue stirring as you pour in the eggs to prevent big egg chunks from forming. (Using a fork or chopsticks is helpful to break the eggs up into ribbons.)
  • Cook for another 2 - 3 minutes to fully cook the egg and then spoon into bowls.
  • Garnish with thinly sliced green onions and a sprinkle of 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.
    1 green onion, chopped thinly, kosher salt, pepper

Notes

To jazz your soup up, you can add premade (or homemade) wontons, gyoza meatballs, or some already cooked and cut-up chicken, ground pork, or rice. Some even like to add a can of corn kernels!
A note about leftovers - the taste will be 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. The texture might also change a little.

Nutrition

Serving: 1cup | Calories: 175kcal | Carbohydrates: 7g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 273mg | Sodium: 903mg | Potassium: 227mg | Fiber: 1g | Sugar: 2g | Vitamin A: 595IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 2mg