Egg-Drop Soup


Homemade chicken stock is the best for this!

Super easy

Egg-Drop Soup


For 4 Dozen(s)


  • 3 eggs, lightly beaten
  • 4 cup(s) homemade chicken broth
  • 1 tablespoon(s) arrowroot
  • 1/2 teaspoon(s) grated ginger
  • 1 tablespoon(s) coconut aminos
  • 3 spring onions, chopped, green and white parts (tough ends removed)
  • 1/4 teaspoon(s) ground white pepper
  • 3/4 cup(s) straw, enoki or shiitake mushrooms

Egg-Drop Soup Directions

  1. Reserve ½ cup of the stock and mix with the arrowroot until dissolved.
  2. Place the chicken stock, ginger, coconut aminos, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the arrowroot and stock mixture and stir. Reduce heat to a simmer.
  3. Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions.
  4. Serve immediately.

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