Paleo Egg Drop Soup » Foodom

Paleo Egg Drop Soup

$21.67 Cooking Fee
Serving Size: 9 ounces
Recipe by:
Mayumi Tavalero
This simple but satisfying soup can become a complete meal with the addition of your favorite vegetables.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people


  • Rehydrate the dried mushrooms for 5 to 10 minutes depending on how thin or thick they are.
  • Bring the broth to a boil over medium-high heat, turn down to a simmer.
  • Add the mushrooms, coconut aminos, ginger, and ½ the green onions.
  • Crack eggs into a medium bowl and use a fork to whisk. Slowly pour a thin stream of egg into the hot broth, while stirring gently.
  • Remove from heat; adjust seasonings and garnish with remaining green onions.

Cook Times

Active Prep5
Hands-On Cook10
Hands-Off Cook5
Total Time20 minutes
Recipe Serving Size10 people



  • 10 cup vegetable broth or chicken or bone broth
  • ½ cup dried shiitake mushrooms reconstituted with 1 cup boiling water, sliced
  • 2 tablespoon coconut aminos
  • 1 teaspoon fresh ginger freshley grated
  • ½ cup green onion sliced into thin rings, divided
  • 8 egg pasture raised if possible
  • 1 teaspoon Kosher salt or to taste

Cooking Tools Required

Cutting board, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove
Reheating/Serving Instructions
Reheat in the microwave on full power to desired temperature.


Calories: 71kcal | Carbohydrates: 3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 131mg | Sodium: 979mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 17mg | Calcium: 37mg | Iron: 1mg

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