Paleo Egg Drop Soup
Egg drop soup is one of those deeply comforting bowls that feels like a hug from the inside out, and this version delivers all that silky, savory goodness without any of the grain-based thickeners or soy sauce that make the takeout version off-limits. Chicken bone broth forms a rich, collagen-packed base, while coconut aminos bring that familiar umami depth and fresh ginger adds a gentle warmth that makes every spoonful feel intentional. Instead of cornstarch, arrowroot starch does the thickening work here — just a tablespoon whisked with cold water creates that barely glossy, lightly velvety broth that makes egg drop soup so satisfying. The real magic happens when you pour the beaten eggs in a slow, steady stream into the simmering broth, letting them cook on contact into long, silky ribbons throughout the bowl. It's a technique that sounds fancy but is genuinely simple once you try it. The whole pot comes together in well under 20 minutes and serves four, making it an ideal weeknight dinner or a restorative lunch when you need something nourishing fast. Finish with sliced green onion tops for a little freshness and color, and you've got a restaurant-quality bowl made entirely from clean, whole ingredients.
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 →Ingredients
4 servings
- 4 cups chicken bone broth
- 1 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- ½ tsp toasted sesame oil
- ¼ tsp ground white pepper
- ¼ tsp fine sea salt, plus more to taste
- 4 large eggs
For the slurry
- 1 tbsp arrowroot starch
- 2 tbsp cold water
For serving
- 2 green onions (green tops only), thinly sliced (optional)
Instructions
- 1
Combine the chicken bone broth, coconut aminos, grated ginger, sesame oil, white pepper, and salt in a medium saucepan. Bring to a steady simmer over medium-high heat, about 5–6 minutes.
- 2
In a small bowl, whisk together the arrowroot starch and cold water until fully dissolved and no lumps remain. Pour the slurry into the simmering broth while stirring constantly, then continue to stir for 30–45 seconds until the broth thickens slightly and turns just barely glossy.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!