Whole 30 Light Egg Drop Soup

Total time25 min

Prep time10 min

Cook time15 min

This warming bowl of soup starts with a simmering base of chicken broth and fresh grated ginger, giving it a clean, savory backbone with just a little warmth. The broth gets gently thickened on the stovetop until it turns silky, setting up the perfect canvas for the eggs. Beaten eggs are poured in a slow stream while the broth is stirred in one direction, forming those signature long, delicate ribbons you want in a proper egg drop soup. A scattering of fresh scallion greens on top adds color, crunch, and a mild bite that balances the richness of the broth. It's a fast, comforting bowl that comes together in one pot, and it's a great fit for a Whole30 kitchen. Simple, nourishing, and ready in minutes — this is the kind of soup you'll want on repeat.

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Ingredients

4 servings

For the soup

4 cups chicken broth
Pacific Foods Organic Free Range Chicken Broth Kettle & Fire Chicken Broth Imagine Organic Free Range Chicken Broth Butcher's Organic Chicken Bone Broth Wegmans Organic Chicken Bone Broth
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1 tsp fresh ginger, finely grated
½ tsp fine sea salt, plus more to taste

For the slurry

2 tbsp cornstarch
Chef's tip
For thickening, use about 1 1/3 times as much tapioca flour, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
3 tbsp cold water

For the egg ribbons

3 large eggs

For serving

2 scallions, green tops only, thinly sliced

Instructions

1
Combine the chicken broth, grated ginger, and salt in a medium saucepan. Bring to a steady simmer over medium-high heat, about 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 1–2 minutes until the broth thickens slightly and turns just barely translucent.

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