If you’re a lover of egg drop soup, I think you’ll enjoy this flavorful rendition. It’s easy to pull together, and uses some key basic ingredients: toasted sesame oil, green onions, cilantro leaves, eggs, chicken broth, and chicken. It’s high in protein, has flavorful greens, mushrooms, and broth. That said, it’s also easy to adjust to include your favorite ingredients.
It’s not vegetarian as written, however can easily be converted by using vegetable stock and eliminating the chicken. I tend to have it without the chicken, but it does make for a hardier soup when extra protein is added to it.
I eat this soup any time of day, especially in the winter, and it makes a great warm breakfast!
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So excited to try this recipe and play around with Laura’s spin! Erica, do you have any Ramen or Pho style soup recipes?
Yes, I love what Laura added! I haven’t posted a Pho recipe (yet). Ramen would be easy to do, just use any low-carb noodle such as zucchini noodles, spaghetti squash noodles, or another vegetable noodle.
And I did not have shredded chicken & that’s why I used more eggs.
Greetings to you, Erica, I jotted down your recipe this morning in a hurry, I could not remember what I did with it when it came time to cook your recipe. I decided to use what I have (no going out), I adore egg drop soup, The other.eater here will not eat mushrooms. Instead I added Trader Joe’s “Foursome Organic Green Vegetables” instead of the mushrooms plus a 32-oz square of chicken broth, 4-5 large eggs, 2 Tbsp Bragg’s liquid amino acid, 2 tsp red chili paste, turmeric pwdr, dry mustard pwdr, and it was delicious. Thank you!, you are amazing!
Sounds great!
This is a wonderful recipe. Easy to make and really flavorful.
Thanks! I agree. Making some tonight 🙂