This silky, restaurant-style soup starts with a savory chicken broth base warmed through with fresh ginger, tamari, and a touch of white pepper for depth. A quick cornstarch slurry gives the broth that glossy, slightly thickened texture you want in a good egg drop soup, and the technique here really shines: beaten eggs are poured in a slow, steady stream and left undisturbed just long enough to set into long, delicate ribbons. A finishing drizzle of sesame oil rounds out the flavor, while thinly sliced green onion tops add color and a mild oniony bite without the bulb portion that trips up sensitive stomachs. It's a light, comforting bowl you can have on the table in under 20 minutes, and it's a genuinely solid option for a Low FODMAP kitchen. Serve it as a starter or a simple weeknight meal on its own — either way, it delivers all the cozy, savory satisfaction of the classic version.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
Combine the chicken broth, grated ginger, tamari, and white pepper in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a steady simmer.
In a small bowl, whisk together the cornstarch and cold water until smooth and no lumps remain.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_23d32ab4-67c6-4ec6-ac1f-aef3fada4243.jpg)
