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My Nourishing Egg Drop Soup

  • Author: Irena Macri
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 1


Shiitake mushrooms can be replaced with regular sliced mushrooms or dried porcini mushrooms, or they can be omitted. Use any other greens you like.


  • 2 cups chicken bone broth or stock
  • 5 dried shiitake mushrooms
  • 1 teaspoon diced ginger
  • 1/4 sliced long red chilli
  • 1 tablespoon fish sauce
  • 1/2 tablespoon coconut aminos or Tamari sauce
  • 1/4 teaspoon white pepper (black is also fine)
  • 1 bok choy/pak choy, leaves separated, washed and halved
  • 2 eggs
  • 1 tablespoon chopped chives or spring onions
  • Handful of fresh coriander/cilantro leaves


  1. Add two cups of bone broth, dried mushrooms and ginger to a small pot. Place over high heat and bring to boil.
  2. Once boiling, reduce to medium heat and add the chilli, fish sauce, coconut aminos, white pepper and bok choy. Cook over for a minute.
  3. Finally, whisk the eggs in a small bowl. Add the chives to the soup and turn the heat down to gentle simmer. Pour the egg mixture slowly and gradually into the pot (over a fork) and stir in. The egg will cook right away. Turn the heat off and add the coriander.

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