Egg Drop Soup with Bone Broth (Gluten-free, dairy-free, soy-free)

Take your bone broth to a new level with this quick egg drop soup recipe. So rich and velvety that it'll make you forget your favorite restaurant version. Plus, it comes together in just a matter of minutes! Think egg drop soup seems too difficult to tackle? Not so! All you need are a few staple ingredients and my simple tip for how to get those beautiful egg ribbons.

Don't have bone broth on hand? Chicken or vegetable stock will work just fine, too. :)

Egg Drop Soup with Bone Broth (Gluten-free, dairy-free, soy-free)

INGREDIENTS:

• 4 cups bone broth (substitute chicken or vegetable stock)

• 2 T cornstarch

• 1 tsp ground ginger

• 3 eggs

• 1/2 tsp sesame oil

• 3 green onions, sliced thinly (reserve some of the green tops for garnish)

• Salt and pepper to taste

• Crushed red pepper flakes for garnish

DIRECTIONS:

• In a small bowl, whisk together the cornstarch and a small amount of cool or room temperature bone broth until smooth.

• Warm the remaining bone broth in a saucepan over medium-high heat. Stir in the cornstarch/broth mixture and bring everything to a simmer.

• Meanwhile, in a small bowl or measuring cup, whisk the eggs until whites and yolks are combined.

• Once the broth reaches a simmer, slowly drizzle the egg mixture into the pot in a circular motion.

• Let cook for 2 minutes and then give the soup a gentle stir to create those velvety egg ribbons.

• Remove pot from heat. Stir in the sesame oil and green onions. Salt and pepper to taste.

• Serve immediately, garnished with sliced green onion tops and chili flakes.

• Enjoy!

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Keywords: bone broth, bone broth soup, gluten-free soup, egg drop soup

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