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Katy Allan

Quick Egg Drop Soup

Anytime I need a quick, comforting warm meal, I whip this up. It takes 10 minutes tops and tastes better than any restaurant version.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 serving
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 2 cups chicken bone broth (I love Bonafide Provisions brand)
  • 1 handful raw baby spinach
  • 1/2 avocado pitted + diced
  • 1 egg beaten
  • pinch sea salt to taste
  • 1 tbsp cilantro minced
  • 1 tbsp scallion minced

Method
 

  1. In a small saucepan over high heat, bring broth up to a simmer, then reduce heat to medium-low to keep it there. Season to taste with sea salt.
  2. While gently whisking the broth in a circular motion, slowwwwwly drizzle in the beaten egg, stirring in that circular motion the entire time.
  3. Add spinach + avocado to a bowl, then pour broth over the top to wilt the spinach. Top with cilantro + scallion.

Notes

This is the recipe I use when I want to keep it super simple, but I love to play around with it too. Using this recipe as the base, experiment with different additions. 
If you're craving Asian-inspired flavors, add: a tbsp tamari, a little splash of mirin, a tbsp miso paste + 2 tsp toasted sesame oil to the broth.
If you're craving a more Mediterranean vibe, omit the avocado, cilantro + scallion, then add: 1 tbsp freshly grated parmesan + a splash of fresh lemon juice to the broth, then top with minced Italian flat leaf parsley.