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Paleo Egg Drop SoupI love a good, simple egg drop soup. So much I set off to create this Paleo Egg Drop Soup. I also love a good mug of homemade bone broth. I keep a batch of homemade bone broth around as much as possible or I buy Bonafide Provisions from the freezer section of Whole Foods. If you aren’t familiar with the gut-healing benefits of bone broth, check out this post

Paleo Egg Drop Soup

Anywho, the other night I had a craving for egg drop soup and came up with a Whole30 compliant rendition in my own kitchen and wow, this Paleo Egg Drop Soup is simply delicious! In case Egg Drop Soup is new to you, it is a staple at Chinese restaurants across the United States. It’s rather simple: a slightly thickened broth with egg ribbons in it. To create the “egg ribbons” you simply stir while drizzling in a steady stream of raw eggs. It’s so easy to make and absolutely delicious, perfect for an easy weeknight meal when you ate too much over the weekend and to warm you up on a cool, rainy evening!

For another delicious soup option, try my 20-Minute Wonton Soup!

Paleo Egg Drop Soup
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Total Time
15 min
Total Time
15 min
  1. 1/2 teaspoon toasted sesame oil
  2. 1 tbsp. avocado oil
  3. 1/2 tsp. freshly grated ginger
  4. 1 clove garlic, minced
  5. 4 cups bone broth, chicken broth, or vegetable broth
  6. 2 tsp. fish sauce (I use Red Boat brand)
  7. 1 tbsp. coconut aminos
  8. 3 green onions, sliced thin
  9. 1 tablespoon arrowroot flour
  10. 2 eggs, well beaten
  11. salt, to taste
  1. In a small pot or medium saucepan, heat avocado and sesame oil over medium heat. Add the garlic and ginger and gently saute, being careful not to burn, until fragrant, about 1-2 minutes.
  2. Pour in 3 cups of the broth, the fish sauce, coconut aminos, and green onions and bring to a boil.
  3. Reduce heat to simmer.
  4. In a small bowl, combine the remaining 1 cup of broth with the arrowroot and whisk until arrowroot is dissolved.
  5. Pour into the pot and stir to combine, the broth should thicken up a bit.
  6. Be sure your soup is just barely simmering before adding the eggs. To add the eggs and make "egg ribbons", simply continuously stir your soup in one direction while slowly drizzling the eggs into the soup in a slow, steady stream.
  7. Taste soup and add salt, if desired.
  8. Serve and enjoy!
The Defined Dish

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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  1. Hi Alex! I tried the version of this you share in your cook book, and I wanted to know if you have any information on reheating it/storing/freezing it? Weary because of the eggs! Thanks!

    1. hi! it’s best eaten right away as the eggs don’t maintain the same texture when reheated. That being said, you can still reheat Egg Drop Soup, just be aware it’s not like most soups that get better with time.

  2. I’ve been battling a headcold for the last week, so nothing’s sounded very good for dinners. That is until I saw this recipe pop-up on your instagram, I knew instantly I needed to try it! It was DELICIOUS! I had some trouble getting the “egg ribbons” to look instagram-worthy, but the taste was still there.. I’ll just have to try again for the aesthetic 🙂 THANK YOU!