Quick and comforting Ginger and Spring Onion Egg Drop Soup – a silky broth with a fiery ginger kick full of fresh spring onions, mushrooms and ribboned eggs. Made with minimal ingredients in under 20 minutes! Gluten Free + Paleo + Low Carb
Originally posted September 18, 2015 – Updated January 28, 2019
Egg drop soup is my rainy day food. It’s my go-to comfort food for sick days, lazy days and actual rainy days. Though if we made it every rainy day where we live I’d be more soup than girl at this point – but you get what I mean.
It’s the kind of soup that warms your from the inside out and it’s one everyone should know how to make. Chances are you even have everything needed to make this in your kitchen right now!
How To Make: Ginger & Spring Onion Egg Drop Soup
Altogether this dish is suuuuuper easy to make. It’s made up of only 8 ingredients (though really only 3 or 4 of them are essential) and can be ready in under 20 minutes.
It all starts out with a basic broth base:
- chicken stock – I don’t recommend a low sodium stock because the saltiness of your broth is your main flavour here.
- ginger & spring onions – adds a kick of fire & flavour
- mushrooms – adds bulk but is ultimately an optional addition
Let your broth cook and come to a boil. As it’s cooking you can move on to prep your starch water mixture and whisk your eggs. Since this soup cooks up fast it helps to have everything prepped and ready to go as and when you need it.
Why Add Starch?
- Adding starch makes for a silkier, more full-bodied broth. It’s a lot more akin to something you’d order from a Chinese restaurant than something made at home.
- A starchy broth also prevents the eggs from going rubbery. The starch delays protein connections which overall prevents the eggs from getting all rubbery.
When it comes to the starch, you have a few options. I’ve made this with arrowroot, tapioca and cornstarch. Keep in mind the first two will keep this paleo friendly so use either of those if you’re trying to avoid grains.
You can omit the starch altogether, but your soup won’t be quite as silky-smooth. Having made this soup a million times with and without starch I noticed a big improvement to my egg drop soup when I started adding starch to the mix.
After your brothy base has come to a boil stir in your starchy water mixture. Make sure to whisk out all lumps before adding it to the hot broth. Once added let the broth cook another minute or two. You might notice a very subtle thickening of the broth.
Bring the mixture to a boil once more too add the eggs. Slowly drizzle in the eggs while you stir the soup with a fork or spoon. The eggs should cook almost as soon as it touches the broth. If it doesn’t you may need to increase them temperature before adding any more egg.
Finally, stir in your black pepper and a splash of sesame oil for good measure. Taste and season your soup with a additional salt if needed and that’s it!
- Whisk your water and starch together separately from the stock with cold water. If you add the starch to hot water without it being fully mixed it will end up lumpy and you’ll really struggle to mix it in fully.
- Make sure your soup is boiling when you begin drizzling the eggs so that they cook almost as soon as they hit the water.
- Drizzle in your whisked eggs slowly – don’t just pour them in all at once or you’ll end up with lumps of eggs as opposed to silky ribbons throughout your soup.
You might also enjoy:
- Ginger and Spring Onion Chicken
- Thai Meatball Egg Drop Soup
- Stir Fried Green Beans
- Paleo Mongolian Beef
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Ginger and Spring Onion Egg Drop Soup
Quick and comforting Ginger and Spring Onion Egg Drop Soup - silky broth with a fiery ginger kick full of fresh spring onions, mushrooms and ribboned eggs. Made with minimal ingredients in under 20 minutes! Gluten Free + Paleo + Low Carb
- 4 cups chicken stock (1 liter)
- 1 tablespoon tapioca starch, arrowroot starch or corn starch + 1/4 cup (60 ml) water
- 1 tablespoon minced ginger (about 1 inch piece)
- 1/2 cup spring onions chopped (use only the green parts for low fodmap)
- 1 cup cremini mushrooms, sliced
- 1/2 teaspoon ground black pepper
- 2 eggs, whisked
- 1 tablespoon sesame oil
- Mix together 1/4 cup water together with the 1 tablespoon arrowroot starch. Whisk together until no lumps remain. Set aside.
- In a medium sized pot add the stock with the ginger, spring onions, mushrooms and black pepper. Stir and bring to a boil. Once boiling stir in the chicken stock + arrowroot mixture until combined and cook 1-2 minutes. The broth should become thicker and silkier after adding the starch.
- While the broth is cooking whisk your eggs.
- Slowly begin pouring the eggs into the soup. As you pour slowly stir the broth with a fork to create ribbons from the eggs and prevent clumping. Keep stirring another 30 seconds to fully cook.
- Top with black pepper and sesame oil. Taste and season with salt if needed. Serve hot.
*Make sure to use arrowroot or tapioca starch if you're avoiding grains.
Make it Low FODMAP: Leave out the mushrooms, only use the green parts of the spring onion and make sure to use a FODMAP friendly chicken stock.
Make it Vegetarian: Use a vegetable stock.
This soup is best served hot and fresh. You can keep if for a day in the fridge but any longer than that and the eggs will start to feel rubbery.
Egg drop soup gets it's saltiness mostly from it's broth. If you use a low sodium or a homemade stock you'll need to add additional salt to taste to make up for it. You can also add a couple of teaspoons of soy sauce (gluten free if needed) for added saltiness.
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