Low FODMAP Egg Drop Soup
This silky, warming soup comes together in under 15 minutes and serves four, making it one of the most satisfying quick meals you can pull off on a weeknight. The broth gets a gentle backbone from fresh ginger, tamari, and toasted sesame oil, while a simple cornstarch slurry gives it that glossy, restaurant-style body without any fuss. Pouring the beaten eggs in a slow, steady stream creates those gorgeous, feathery ribbons that make every spoonful feel a little luxurious. The trickiest part of making this soup gut-friendly is the broth — many store-bought versions sneak in garlic or onion, so reaching for a certified low-FODMAP or homemade chicken broth is the move here. Scallions are another common pitfall, but using only the green tops keeps all that fresh, mild onion flavor without the digestive drama. Every other ingredient in this recipe is naturally well-tolerated, so there's no complicated swapping or label-reading beyond those two details. It's the kind of bowl that proves eating for a sensitive gut doesn't mean settling for bland or boring.
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Learn more →Ingredients
4 servings
- 4 cups chicken broth
- 1 tsp fresh ginger, finely grated
- 1 tbsp tamari
- ½ tsp toasted sesame oil
- ¼ tsp white pepper
- 4 large eggs
- ¼ tsp salt, or to taste
For the slurry
- 2 tbsp cornstarch
- 3 tbsp cold water
For serving
- 3 scallions, green tops only, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
Instructions
- 1
Combine the chicken broth, grated ginger, tamari, sesame oil, and white pepper in a medium saucepan. Bring to a steady simmer over medium-high heat, about 4–5 minutes.
- 2
In a small bowl, whisk together the cornstarch and cold water until completely smooth with no lumps. Pour the slurry into the simmering broth while stirring constantly, then continue to stir for 1 minute until the broth thickens slightly and turns glossy.
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