Egg drop soup is a favorite starter because it is objectively delicious, but it’s not a meal by itself. We took this classic staple to the next level with to make it a truly quick and easy weeknight meal. Our Paleo Egg Drop Soup with Vegetables is ready in under 20 minutes and makes a nutrient rich meal with 14+ grams of protein that won’t weigh you down. It, too, is objectively delicious.Print
Paleo Egg Drop Soup with Vegetables
- 4 ounces baby bella mushrooms, trimmed and thinly sliced
- 3 green onions, thinly sliced and divided
- 2 large eggs plus 1 egg white, beaten
- 1 large garlic clove, peeled
- 4 cups unsalted chicken broth or chicken bone broth
- 2 packed cups thick chiffonade cut spinach leaves (about half a bunch)
- 4 tbsp coconut aminos*
- 1 tsp sesame oil, divided
- 1/2 tsp Red Boat fish sauce
- 1/2 tsp freshly grated ginger
- 1/2 tsp sriracha or chili garlic sauce
- 1/8 tsp salt (omit if using salted broth or soy sauce)
- 1/8 tsp ground white pepper
- Rinse and stack large spinach leaves then roll into a log. Cut into 1/2″ ribbons crosswise, discarding the stems. Measure 2 packed cups of the cut spinach and set aside. While you can use baby spinach instead, the tougher larger leaves have a better texture in soups.
- Add eggs and egg white, and a pinch each of the salt and pepper to a pourable measuring cup (like Pyrex). Beat well and set aside.
- Add broth, coconut aminos, fish sauce, remaining salt and pepper, grated ginger, sriracha or garlic chili sauce, mushrooms, garlic clove, and two of the sliced onions to a medium pot and stir to combine. Bring to a rolling boil over high heat, then reduce to medium and cook 2-3 minutes.
- While soup is coming to a boil, set out four bowls for serving and add 1/4 teaspoon sesame oil to each bowl.
- After simmering just a couple of minutes, remove the garlic clove, add the spinach and stir. Quickly beat the eggs again, if necessary.
- Begin stirring the soup constantly with chopsticks or the handle of a wooden spoon – you want to make a little vortex which will create ribbons of egg throughout the soup. Slowly begin pouring the eggs (barely more than a drizzle) into the inner area of the soup pot while continuing to stir around the outer edge. The eggs will cook instantly and this whole process takes less than a minute.
- As soon as all the egg mixture has been added, remove from heat and divide between the four bowls. Divide the remaining green onion slices between the four bowls for garnish and serve immediately.
* If using low sodium or salted broth, start with 3 tablespoons coconut aminos and add a fourth if needed. If using soy sauce (not paleo), reduce to 2 tablespoons and work your way up, to taste. Coconut aminos are not as salty as soy sauce.
Nutrition Estimate Per Serving (1 SERVING = 1/4 RECIPE) – Calories: 127.4, Fat: 4.1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1.4g, Cholesterol: 103mg, Sodium: 449mg, Potassium: 518.4mg, Carbohydrates: 6.1g total/5.4g net, Fiber: .7g, Sugar: 3.4g, Protein: 14.7g, Vitamin A: 33%, Vitamin C: 11.2%, Calcium: 8.8%, Iron: 5.6% (based on 2,000 calorie diet). Nutrition using unsalted chicken bone broth, chili garlic sauce, 1/8 tsp salt, and 4 tbsp coconut aminos.
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