Anti Inflammatory Egg Drop Soup with Ginger & Turmeric
Few soups deliver this much warmth and comfort in under 20 minutes. The broth is built on fresh ginger, minced garlic, and ground turmeric — three ingredients with serious anti-inflammatory credentials — then deepened with a splash of coconut aminos and finished with toasted sesame oil for a rich, aromatic base that tastes like it simmered all afternoon. Arrowroot starch gives the broth a silky, slightly glossy body without any of the additives you'd find in a restaurant version or a store-bought carton. The real magic happens when you pour the beaten eggs in a slow, thin stream while stirring — they cook on contact and bloom into those long, delicate ribbons that make egg drop soup so satisfying. Keeping the heat at a gentle simmer (not a rolling boil) is the one technique worth paying attention to, and the instructions walk you through it clearly. A finish of sliced scallion greens adds a little freshness and color right before serving. This recipe makes four bowls, so it's easy to keep a pot on hand for the week ahead.
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Learn more →Ingredients
4 servings
- 4 cups low-sodium chicken broth
- 1 tbsp fresh ginger, peeled and finely grated
- 2 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp ground white pepper
- 1 tbsp coconut aminos
- 2 tbsp arrowroot starch
- 3 tbsp cold water
- 4 large eggs
- ½ tsp toasted sesame oil
- salt, to taste
For serving
- 3 scallions (green tops only), thinly sliced (optional)
Instructions
- 1
Combine the chicken broth, ginger, garlic, turmeric, white pepper, and coconut aminos in a medium saucepan over medium-high heat. Bring to a gentle boil, stirring once or twice, until the broth is fragrant and the garlic is no longer raw-smelling, about 5–6 minutes.
- 2
In a small bowl, whisk together the arrowroot starch and cold water until completely smooth with no lumps. Pour the slurry into the boiling broth while stirring constantly, then reduce the heat to medium. Cook, stirring, until the broth thickens slightly and turns glossy, about 1–2 minutes.
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