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Egg Drop Soup

A bone broth based egg drop soup that will help to rebalance your body. Nutrient dense kale paired with turmeric and ginger will help to soothe your digestive system.

Course Main Course, Soup
Cuisine Chinese, Japanese
Keyword bone broth, detox, egg, protein, soup, weight loss, weight management
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 384 kcal
Author Eleanor Baker MS, RD, LDN

Ingredients

  • 1.5 liter bone broth store bought or homemade
  • 1 tbsp turmeric ground or freshly grated turmeric root
  • 1 tbsp ground ginger or freshly grated
  • 2 cloves garlic minced
  • 4 cups kale or swiss chard or spinach
  • 4 large eggs
  • 2 cups shitake mushrooms, raw (or cremini) sliced
  • 2 medium green onions, scallions ends only sliced
  • 2 tbsp fresh cliantro chopped
  • 1 tsp black pepper ground
  • 6 tbsp olive oil for garnish

Instructions

  1. Pour the bone broth into a large pot and heat over a medium heat until it starts to simmer.*

  2. Place the turmeric, ginger, garlic, mushrooms, chard stalks into the pot and simmer for about 5 minutes.

  3. Then add the sliced kale (or chard) leaves and cook for another minute. In a bowl, whisk the eggs and slowly pour them into the simmering soup.**

  4. Keep stirring until the egg is cooked and take off the heat. Chop the cilantro and slice the spring onions. Add them to the pot.

  5. Pour into a serving bowl and drizzle with extra virgin olive oil (a tablespoon per serving). Eat immediately or let it cool down and store in an airtight container for up to 5 days.

Recipe Notes

*You can also use powdered bone broth: Pour the boiled water and bone broth powder in a large pot and heat over a medium heat, whisk until it starts to simmer.

**If using spinach, add in after step 4.