Egg drop soup is a delicious Chinese soup with wispy eggs and warm salty broth. Many cultures add rice or dip bread into the soup as an appetizer. It also happens to be an easy, nutritious and light meal to whip up with a few kitchen staples- namely, eggs and bone broth! It’s a fantastic way to get in some quick nutrients, and a great back-up meal for if you’re feeling sick and need something quick that will not gross you out but will also nourish you.
Using bone broth for this recipe is not only for the taste, but also for the nutrient density. If you don’t fancy bone broth, you can always use beef, veggie, or chicken broth. While it may have less protein, it will still be delicious! Pro tip: homemade broth is always your best bet.
Bone Broth Egg Drop Soup
Ingredients
- 1 cup Bone Broth (Beef or Chicken- up to you!)
- 2 eggs
- 2tbsp Arrowroot Powder or Cornstarch
- 1/4 cup Cold Water
- Salt or Soy Sauce
- Olive Oil or Sesame Oil Drizzle - optional garnish
Instructions
- Bring your bone broth to a boil. While it's heating, mix your cold water and arrowroot starch together in a small bowl. Also, beat your eggs in a separate bowl.
- Once boiling, add water and starch mixture.
- Slowly pour in the beaten eggs and stir them in well.
- Enjoy! I like adding a little olive oil drizzle, soy sauce, and rice into my egg drop soup.
I like to dress mine up with an olive oil or sesame oil drizzle, some soy sauce, sriracha (if I’m in a spicy mood), and fresh herbs. I also love adding rice in the soup. Let me know your favorite way to have egg drop soup below! Much love, see ya next blog.
