Low FODMAP Coconut Aminos Egg Drop Soup

Total time25 min

Prep time10 min

Cook time15 min

Silky ribbons of egg simmer right into a warm, gingery broth, given savory depth with coconut aminos instead of the usual soy-based splash. A quick tapioca slurry thickens everything to that glossy, restaurant-style consistency, while a drizzle of toasted sesame oil rounds out the finish with a nutty aroma. Scallion greens on top add a fresh, sharp bite that cuts through the richness of the broth. It's a light, soothing bowl that comes together in under fifteen minutes, making it an easy weeknight staple. This version fits neatly into a low FODMAP kitchen, so you can enjoy that classic egg drop soup comfort without any guesswork on ingredients.

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Ingredients

4 servings

4 cups 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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1 tsp fresh ginger, finely grated
2 tbsp coconut aminos
¼ tsp white pepper
½ tsp salt, or to taste
1 tbsp tapioca starch
2 tbsp cold water
4 large eggs
1 tsp toasted sesame oil
3 scallions, green parts only, thinly sliced
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.

Instructions

1
Combine the chicken broth and grated ginger in a medium saucepan over medium-high heat and bring to a gentle boil, about 5–6 minutes.
2
Stir in the coconut aminos, white pepper, and salt. Taste and adjust seasoning.

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