Egg Drop Soup

Egg Drop Soup

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  • 2 cups mushrooms, sliced
  • 3 cups chicken broth, divided no added sugar or oil
  • 1/2 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1 tsp arrowroot powder
  • 2 whole eggs
  • 2 egg whites
  • 1/4 cup green onions, sliced
  • salt and pepper to taste


  • In a saucepan, saute mushrooms in 1/2 cup chicken broth on medium heat.
  • Add remaining broth, garlic, ginger and arrowroot and whisk to combine. Bring to a boil.
  • In a bowl with a spout, beat whole eggs with egg whites.
  • Turn off heat and while whisking, slowly drizzle egg mixture into the hot broth.
  • Add green onions, salt and pepper.


1 serving = 2 oz protein, 2 cups vegetables
Phase II Variation: Add 1/2 teaspoon sesame oil at the end before serving.