Tara’s Egg Drop Soup

Simple, nourishing goodness!

This Egg Drop Soup recipe developed as many of mine do. I get a craving for something, I imagine what the ingredients are, and then I test-out my hunch. I was very pleased with how this one turned out on the first try! My hubby loves onions so I included the green and bulb onion- which turned out to be a really great combo. Green onions alone leave a slight bitter taste. Adding bulb onions not only gives some nice added texture, it rounds out the flavors as well. You can whip up a batch of this nourishing soup in as little as 20 minutes! I even brought the ingredients to a friend’s house when their family was ailing and whipped up a batch in her kitchen in no time! It was a hit even with the little ones! It makes a wonderful, quick, evening meal.

Tara’s Egg Drop Soup

Free of Dairy (opt.), Gluten, Nuts, Corn, Soy


1 Quart, about 4 bowls

Preparation Time

Cook time

Allow about 30 minutes your first time. After you’ve made it a couple of times (depending on your skill in the kitchen) you can make a batch in about 20 minutes, prep. and cook time.


1 Quart chicken stock – preferably homemade

1/4 medium onion (red, yellow or white) sliced thin

2 bunches green onion sliced in about 1/8” slices

1/2 cup cilantro, large stems removed, chopped (optional)

4 Tablespoons Grapeseed oil, light flavored olive oil, or butter

3 free-range, organic eggs – the more orange the yolk the better!

salt (I like Himalayan salt.)

Garlic salt (opt.)

White pepper to garnish (Optional, but especially good if suffering from fever or a phlegmy cold.)

*Use all organic and/or farm-raised ingredients.


In a medium sauce pan with high sides, heat oil on medium heat.

Add slices of onion and cook, stirring occasionally for about 3 minutes.

Add chopped green onions. Cook and stir for a couple of minutes.

Add cilantro.

Continue to cook, stirring occasionally until onions are all soft, but still have structure (not mushy).

Sprinkle with garlic salt. About 1/16 tsp.

Add chicken stock and raise temperature to medium high to bring to a soft-boil.

In the meantime, crack the contents of the 3 eggs into a small bowl and whisk together well.

Once stock has reached a soft boil. Add eggs and stir them into the stock at a moderate speed. They will cook quickly and you want them to cook in the typical strands in the style of Egg Drop soup.

Test broth. Add salt to taste (Some broths may already be sufficiently salty.) Or leave to salt as desired at the table. Serve with a dash of white pepper if desired. Give it a try!


Body-type and Wellness Insights

This is another great recipe for many body-types.

Earth-types benefit from the light and nutritious nature of this meal. When preparing this for an Earth-type I cook the onions even less and salt the soup lightly (Earth-types tend to carry water easily and too much salt can exacerbate this, even with good salt.) and warm it up with some pepper. Earth-types need to stimulate their naturally sluggish bodies and herbs and spices like pepper do a good job of this. The only time I would not zest this up with some extra pepper is if the person is experiencing chills. The warmth of the soup will help, but the heat from peppers cause heat from the inside of the body to escape, which we don’t want to happen in this case. Oh, by the way, I like white pepper with this soup!

Fire-types, while this type typically jives for solid food, intuitively they like the dense nutrition in this soup. Go head and season this soup with salt and warming pepper, the latter especially helps the internal fire of the Fire-type to escape in a healthy way. Try white pepper!

Air and Water-types benefit from the dense nutrition from the chicken stock and richness of free-range, organic eggs. This is perfect for those who are ailing or recovering from cold and flu. Try it for breakfast too. In many Asian cultures they recognize a warm and even porridge-y breakfast as support for the body. The cooked onions are more palatable for these types.

Prevent and recover from respiratory infections. Onions and many other plants of the allium family help with infection, especially in the chest and sinuses.

Healing soups and broths go way-back, and if you’ve read much of my writings, you know much I enjoy the historical aspect of cooking and health.

I’ve heard from a number of sources that the word ‘restaurant’ doesn’t just mean ‘a place to dine outside of one’s home’. It means ‘food that restores’. The root of the word comes from the French word restaurer, meaning ‘to restore or refresh’.  Here’s some more specific information if you’d like… Certainly, with the minerals and rich nutrients from the chicken stock and eggs, infection-fighting alliums, and stimulating pepper; this soup is sure to help you stay nourished or to recover swiftly.

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