Low FODMAP Classic Egg Drop Soup

Total time20 min

Prep time5 min

Cook time15 min

This soup is all about restraint and technique—savory chicken broth gently simmered with warming ground ginger, white pepper, and a touch of toasted sesame oil until it's fragrant and full-bodied. A quick cornstarch slurry gives the broth just enough body to turn silky, and then comes the best part: beaten eggs poured in a slow, steady stream while you stir, forming those signature long, wispy ribbons throughout the bowl. It's a fast, soothing weeknight soup with almost no prep beyond whisking and pouring, and the ingredient list stays short and simple from start to finish. Season with a little salt right before serving and you've got a comforting, restaurant-style bowl that fits neatly into a low FODMAP routine. It's the kind of recipe you'll want on repeat when you need something warm and easy on a sensitive stomach.

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Ingredients

4 servings

4 cups low-sodium chicken broth
Butcher's Organic Chicken Bone Broth Wegmans Organic Chicken Bone Broth Bell & Evans Air Chilled Organic Chicken Bone Broth Gourmend Deliciously Digestible Organic Chicken Bone Broth, 16.9 fl oz
Fond Chicken Bone Broth, 14 fl oz
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½ tsp ground ginger
¼ tsp ground white pepper
½ tsp toasted sesame oil
1 tsp soy sauce
3 tbsp cornstarch
3 tbsp cold water
3 large eggs
salt to taste

For serving

2 scallions, thinly sliced (optional)
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This ingredient likely doesn’t work for the diet.

Instructions

1
Combine the chicken broth, ground ginger, white pepper, sesame oil, and soy sauce in a medium saucepan. Bring to a steady simmer over medium-high heat.
2
In a small bowl, whisk together the cornstarch and cold water until completely smooth with no lumps.

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