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Prepare the green onions by slicing them thinly on a cutting board. Set aside for garnish.

In a medium bowl, crack 2 to 4 eggs. Whisk the eggs thoroughly with a fork until the yolks and whites are well combined and slightly frothy.

In a medium pot, combine the chicken broth (or bone broth) and grated fresh ginger. Bring the mixture to a gentle simmer over medium heat on the stovetop.

Once the broth is simmering gently, slowly pour the whisked eggs into the broth in a thin stream while continuously stirring the broth in one direction. This motion will create delicate egg ribbons.

Stir in the coconut aminos (or tamari) and a pinch of sea salt. Taste and adjust seasoning as needed.

Ladle the warm egg drop soup into individual serving bowls.

Garnish each serving with the sliced green onions. For an optional flavor boost, add a splash of rice vinegar or a drizzle of sesame oil to each bowl.


Prepare the green onions by slicing them thinly on a cutting board. Set aside for garnish.

In a medium bowl, crack 2 to 4 eggs. Whisk the eggs thoroughly with a fork until the yolks and whites are well combined and slightly frothy.

In a medium pot, combine the chicken broth (or bone broth) and grated fresh ginger. Bring the mixture to a gentle simmer over medium heat on the stovetop.

Once the broth is simmering gently, slowly pour the whisked eggs into the broth in a thin stream while continuously stirring the broth in one direction. This motion will create delicate egg ribbons.

Stir in the coconut aminos (or tamari) and a pinch of sea salt. Taste and adjust seasoning as needed.

Ladle the warm egg drop soup into individual serving bowls.

Garnish each serving with the sliced green onions. For an optional flavor boost, add a splash of rice vinegar or a drizzle of sesame oil to each bowl.
