Egg Drop Soup

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5 from 120 votes

Egg Drop Soup

20 minutes
Calories 200kcal


  • 2 quarts bone broth (Chicken)
  • 1 tablespoon turmeric (Chicken)
  • 1 tablespoon ginger (Chicken)
  • 2 cloves garlic (Chicken)
  • 1 chile pepper (Chicken)
  • 2 tablespoons braggs liquid aminos
  • 2 cups brown mushroom (Chicken)
  • 4 cups spinach (Chicken)
  • 4 large eggs
  • 2 spring onions (Chicken)
  • 2 tablespoons cilantro (Chicken)
  • 1 teaspoon Himalayan salt
  • 1 pinch ground pepper (Chicken)
  • 6 tablespoons extra-virgin olive oil


  • Grate turmeric and ginger, slice the chile pepper, and mince the garlic cloves.
  • Pour the chicken stock in a large pot and heat over medium heat, until it starts to simmer.
  • Slice the mushrooms.
  • Place the turmeric, ginger, garlic, chile pepper, mushrooms, and Braggs into the pot and simmer for about 5 minutes.
  • Then add spinach and cook for another minute.
  • In a bowl, whisk the eggs and slowly pour them into the simmering soup.
  • Creating ribbons of egg.
  • Keep stirring until the egg is cooked and take off the heat.
  • Chop the cilantro and slice the onions.
  • Add them to the pot.
  • Season with salt and pepper.


Calories: 200kcal

Originally posted 2019-02-20 18:37:53.

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