Low FODMAP Egg Drop Soup with Ginger & Turmeric

Total time25 min

Prep time10 min

Cook time15 min

Low FODMAP Egg Drop Soup with Ginger & Turmeric

This soothing soup gets its warmth from grated fresh ginger and ground turmeric, simmered right into a rich chicken broth until every sip is fragrant and golden. A splash of coconut aminos adds a savory depth, while a smooth arrowroot slurry gives the broth that classic glossy, slightly thickened texture. The real magic happens when beaten eggs are poured in a slow stream and gently swirled into silky, delicate ribbons — no whisking required once they hit the pot. A final drizzle of toasted sesame oil and a scatter of sliced scallion greens finish it off with just the right amount of brightness. It’s a quick, comforting bowl that fits neatly into a low FODMAP kitchen, perfect for a light lunch or a starter before dinner.

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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
See all
1 tbsp fresh ginger, peeled and finely grated
2 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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)
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, 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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