Quick & Easy Egg Drop Soup Recipe (Paleo, Whole30)

Heather Dessinger

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This delicious, protein-packed egg drop soup is one of my “go to” easy recipes when I need to get something on the table quickly. 

If you have homemade chicken broth or good quality store-bought broth on hand, you can make it in about 15 minutes from start to finish. It’s kid-approved, and cleanup is pretty easy, too.

So what is egg drop soup, exactly? Called dàn huā tāng, which translates as “egg flower soup,” this Chinese soup is made of whisked eggs drizzled into boiling broth. It’s often seasoned with optional ingredients like black pepper, white pepper, scallions, and soy sauce.

Since my family is gluten-free, we use coconut aminos or gluten-free tamari instead of soy sauce, with a bit of optional fish sauce for extra umami flavor. 

When someone isn’t feeling well I also like to add a little ginger, which has been used in Chinese medicine for thousands of years to soothe tummy complaints like nausea and indigestion. Ginger also makes a soothing tea and yummy syrup that can be added to tea, sparkling water, stir fry’s and more.

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4.70 from 13 votes

Egg Drop Soup Recipe

This easy and delicious egg drop soup is my "go to" recipe when I need to get something on the table in 15 minutes from start to finish. Makes approximately 9 cups.
Course Main Course, Soup
Cuisine Asian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 193kcal
Author Mommypotamus

Equipment

  • medium sized pot
  • stirring spoon

Ingredients

Instructions

  • Add coconut oil/sesame oil to a medium-sized pot and warm over medium heat. Add the onions and saute until soft.
  • Add the chicken broth, coconut aminos, 1 teaspoon salt, pepper and fish sauce if using. Bring to a boil, then reduce to a simmer.
  • Stir in a brisk circular motion while pouring in a thin drizzle of beaten egg into the chicken stock.
  • Taste and add additional salt if needed.
  • Season with chives or veggies before serving if desired.

Notes

*Nutritional information is an estimate.

Nutrition

Calories: 193kcal | Carbohydrates: 6g | Protein: 13g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 327mg | Sodium: 2483mg | Potassium: 540mg | Fiber: 1g | Sugar: 2g | Vitamin A: 505IU | Vitamin C: 36mg | Calcium: 84mg | Iron: 3mg

Frequently Asked Questions

Can I thicken this egg drop soup with cornstarch or arrowroot flour?

Yes. To do that, make a slurry of 6 tablespoons water mixed with 4 tablespoons arrowroot flour or non-gmo cornstarch. When the broth comes to a boil, stir in the arrowroot/cornstarch slurry and simmer for a couple of minutes before stirring in the eggs. Allow it to cool to a comfortable temperature before eating – it will continue to thicken as it cools.

How long does egg drop soup last in the fridge?

About 3-4 days I think, although ours usually doesn’t last that long because my kids it all.

Can I make this in the Instant Pot?

I have made it using the saute function in a hotel room.

Is egg drop soup keto?

I think so as long as you don’t add the arrowroot flour/cornstarch, but maybe someone can chime in below and let us know for sure.

Is this egg drop soup Whole 30 compliant?

Yes, as long as you don’t thicken it with arrowroot or cornstarch.

Looking for more asian-inspired recipes?

This Sweet & Sour Chicken Recipe from Russ Crandall, a world traveling U.S. Navy serviceman and author of the Paleo Takeout cookbook, is super delicious and makes great leftovers . . . if there are any leftovers, that is.

This Asian Beef Noodle Soup from Craig Fear, another world traveler who authored Fearless Broths & Soups, incorporates the classic Japanese combination of broth, garlic, ginger and soy sauce. These four ingredients are pure magic.

Gluten-Free Egg Roll In A Bowl – This deconstructed egg roll recipe makes a perfect quick-and-easy one pan dinner and is Whole30 friendly.

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About HEATHER

Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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Recipe Rating




90 thoughts on “Quick & Easy Egg Drop Soup Recipe (Paleo, Whole30)”

  1. I’ve made this twice over the last two weeks- I also add chicken, carrots and zucchini (or other veggies I’ve got in the house) for extra nutrition!

    Reply
  2. This looks yummy – but I’m the only one in the house who cares for asian cuisine.

    Will this reheat well if I make a batch just for me?

    Reply
    • Amanda, just leave the soy and sesame out. This recipe is remarkably similar to the version my grandmother made, only hers had spaetzle noodles and tons of fresh minced garlic, but didn’t have any soy or sesame oil so I know it’ll be just as yummy without.
      And for the record, it’s also quite yummy without the noodles 😀

      Reply
  3. Shannon Boyer Blackwell – This is my favorite meals to take after a baby is born! It’s mineral rich, easily digested (mama’s body has worked hard enough!) and full of DHA. Plus, it tastes great warmed up! Your mama friend must love you 🙂

    Reply
  4. i’ve made your old recipe a couple times and it was good so i’m excited to try this variation! btw you called it egg flower soup!

    Reply
  5. Oh my, what a wonderful meal that was……where have i been. This is my first time cooking it and first time trying it. It will definitely be a staple in my home!!!! thanks!

    Reply
  6. So, would Tamari sauce not be ok in place of the soy sauce for Gapsters? It is wheat-free. Is there any other reason it would be off limits for those of us on GAPS?
    I love egg drop soup and can’t wait to give this a try!

    Reply
  7. Good egg drop recipe. Here is my take: Put 2 or 3 garlic heads to boil in chicken broth. Add a pinch of black pepper. Once the chicken broth take the garlic flavor add the small noodles. Cook until tender. Beat two eggs (for two serving) and add gradually to broth. Add green onions and serve.

    Reply
  8. This is delicious! I’ve made it a couple of times for breakfast now. We normally just have eggs over easy so this is a nice change that still gets the eggs in. The second time I used the optional celery and added mushrooms, which I liked even better because it made the texture more varied. Thanks!

    Reply
  9. did you know your blog does this annoying thing when you scroll down the click link button thingys follow making it hard to read the text? I thought it was just my computer but it’s doing it no matter what computer or browser I use. =(

    Reply
  10. Ummm…yea, this was awesome and my boys have proclaimed this their favorite dish…well that and you stuffing.

    Reply
  11. Sahn Lee – It’s super quick, so make it and then use the time you usually use to make dinner reading blogs instead!

    Reply
  12. yay! so glad I’m not losing my mind and it’s really something to check out LOL
    p.s. I LOVE YOUR BLOG!!!

    Reply
  13. This looks great, I’m feeling “under the weather” and the family has been playing outside all day, I think this is EXACTLY what we need. Plus I have some random veggies and leftover rice I can throw in and use up. Thank you.

    Reply
  14. An hour later and dinner has been made, served and cleaned up. It was awesome, my 2 year old licked her bowl clean, my 4 year old is quite adverse to anything soup but picked out the eggs and veggies. Way better than the other things I was considering serving tonight! Thanks again!

    Reply
  15. Oh, and I also added a few teaspoons of dried seaweed to it. Going to add some mushroom to my portion after the boys eat their fill. 🙂

    Reply
  16. I made it form lunch, Heather! Hope you are loving your move. We are moving to a farmhouse in two weeks. I can’t wait to have chickens! Never thought I would say that! Blessings to you all:)

    Reply
  17. NO WAY!!! Are you serious, Alexa Gumm? I have wanted to live in a barn ever since I came across an Ethan Allen catalogue featuring them as studios back in my sophomore year of high school, but a farmhouse was my second choice. So excited for you, and YAY for chickens!!!

    Reply
  18. It’s not a barn, but a darling cottage style home that has a pasture with hay bales behind it. I swear, I NEVER thought I woud type home and hay bales in the same sentence as they apply to me! haha! The girls are sublimely happy and we can’t wait to try this experiment of country living with chickens and all:) I would LOVE to see pics of your new place!

    Reply
    • Probably Amy! But honestly I’ve never tried it – batches go too quickly in my house for me to get anything in the freezer!

      Reply
  19. I’m new to the GAPS diet and I know this recipe is for EGG drop soup, but do you have an alternative to egg since my son is allergic? That’s equally protein rich?

    Reply
  20. Depends on leftovers in the fridge. Today I made a mexican dish with leftover tortillas, beans, corn and cheese. Oh and I added a can of Rotel. I don’t like cooking a big meal for lunch, so I try to use up leftovers.

    Reply
  21. Oh yay! I was just going to go look for this recipe today. Doing Whole30 (30 days strict paleo diet) right now, and I need some easy ideas! 🙂

    Reply
    • You are so right, Jennifer! I simplified the recipe a bit recently. Thanks for letting me know I forgot to update the instructions. Just corrected them 🙂

      Reply
  22. I finally made this last night as we had 3 dozen eggs in our house to use. It’s delicious! I actually did 6 cups broth and 10 eggs and added some mushrooms, also. It tastes like Ramen noodle soup! I know that stuff is awful but I still love the taste, haha. Now I can make this instead when I get a hankering! Thanks for the recipe!

    Reply
  23. Why is soy sauce a no no? Because it isn’t paleo? Or is there something we should be worried about if we aren’t paleo?

    Reply
    • I will try this soon. It sounds delicious. I came across this recipe in my search for ways to use up excess eggs. I currently have over 3 dozen duck eggs and we are just sick of fried and scrambled eggs. I’m also thinking of trying to make egg protein powder…

      Reply
  24. I make this omitting the onion (Low FODMAP) and I never have fish sauce around. It’s still great that way. If I want to get really “fancy” I will fresh grate a bit of ginger to add in.

    Reply
  25. 5 stars
    Love this! I just finished making it for dinner, and it tastes, delicious! Should the eggs be curdled/scrambled? I wasn’t sure how long to keep stirring, and if it could simmer a while on the pot, or if it should be served immediately.

    Reply