Whole 30 Coconut Aminos Egg Drop Soup

Total time25 min

Prep time10 min

Cook time15 min

Silky ribbons of egg swirl through a warm, gingery broth in this quick, comforting soup that comes together in one pot. Coconut aminos gives the broth savory depth without any heavy sauces, while a touch of white pepper and a slow tapioca-starch thickening turn simple chicken broth into something glossy and restaurant-worthy. The technique here is the real payoff: pouring beaten egg in a thin stream while stirring creates those delicate, silky strands you want in a great egg drop soup. A finishing drizzle of toasted sesame oil and a scatter of fresh scallion greens add brightness and crunch right before serving. It's a light, satisfying bowl that comes together in under fifteen minutes and fits neatly into a Whole30 kitchen.

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Ingredients

4 servings

4 cups chicken broth
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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

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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