Silky ribbons of egg swirl through a warm, ginger-scented broth in this light, comforting soup that comes together in minutes. Cornstarch slurry gives the broth its signature gentle thickness, so every spoonful clings just enough to those delicate egg strands. Fresh grated ginger adds a subtle warmth without overpowering the base, and a scattering of scallion greens on top brings a fresh, mild bite right before serving. It's a simple, brothy bowl that feels both soothing and satisfying, whether you're nursing a cold or just want something light and low-effort for dinner. This one slots easily into a Low FODMAP kitchen, so you can enjoy that classic egg drop soup experience without any second-guessing.
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The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
Combine the chicken broth, grated ginger, and salt in a medium saucepan. Bring to a steady simmer over medium-high heat, about 5 minutes.
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 1–2 minutes until the broth thickens slightly and turns just barely translucent.
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