Easy Egg Drop Soup
Learn how to make easy homemade egg drop soup with bone broth and fresh ginger for anti-inflammatory comfort in 20 minutes.
Ingredients
- 6 cups low-sodium vegetable or chicken broth
- 2 large eggs, beaten
- 1 tablespoon cornstarch
- 2 tablespoons water
- 3 green onions, sliced thin (white and light green parts separated)
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/4 teaspoon ground white pepper
- 2 tablespoons low-sodium soy sauce
- 1 cup diced shiitake mushrooms
- 1/2 cup frozen peas
- 1 tablespoon rice vinegar
- 1 teaspoon chicken bouillon powder
- 2 cups fresh spinach, roughly chopped
- Salt and white pepper to taste
Instructions
- 1
Combine cornstarch and water in a small bowl, whisking until smooth, then set aside.
- 2
Pour the broth into a large pot and bring to a rolling boil over medium-high heat.
- 3
Add minced ginger and garlic to the boiling broth, stirring occasionally until fragrant, about 1 minute.
- 4
Stir in the diced mushrooms and soy sauce, then reduce heat to a gentle simmer for 3 minutes.
- 5
Add the frozen peas and fresh spinach to the pot, stirring until the spinach wilts completely, about 1 minute.
- 6
Slowly drizzle the cornstarch slurry into the simmering broth while stirring constantly in a circular motion to prevent lumps, cooking for 1 minute.
- 7
Turn heat down to low and let the broth settle for 30 seconds.
- 8
Gently pour the beaten eggs in a thin stream while stirring the broth in one direction, creating delicate ribbon-like strands that cook in seconds.
- 9
Drizzle sesame oil over the surface and stir gently to combine.
- 10
Season with white pepper, rice vinegar, and additional salt or soy sauce if needed, tasting as you go.
- 11
Scatter the sliced green onion whites across the surface and allow to sit for 30 seconds to warm through.
- 12
Ladle the soup into bowls and top each serving with the reserved green onion greens and a small drizzle of sesame oil.
- 13
Serve immediately while steaming hot.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| vegetable or chicken broth | bone broth or grass-fed beef broth | Bone broth contains collagen and gelatin that support gut lining health and reduce inflammation naturally |
| cornstarch | arrowroot powder | Arrowroot is easier to digest and doesn't spike blood sugar as dramatically as cornstarch |
| regular soy sauce | coconut aminos or tamari | These alternatives are lower in sodium and often free from wheat, while providing similar umami depth without inflammatory ingredients |
| white pepper | freshly cracked black pepper | Black pepper contains piperine, a compound with proven anti-inflammatory and digestive benefits |
| frozen peas | fresh or blanched sugar snap peas, halved | Fresh peas retain more enzymes and live nutrients that support gut health and digestion |
| sesame oil | extra-virgin avocado oil | Avocado oil has a higher smoke point and offers monounsaturated fats that are less inflammatory |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 128 |
| Total Fat | 5g |
| Saturated Fat | 1g |
| Cholesterol | 85mg |
| Sodium | 480mg |
| Carbohydrates | 7g |
| Fiber | 2g |
| Sugar | 1g |
| Protein | 11g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
