Low FODMAP Egg Drop Soup Recipe

This silky, savory Low FODMAP Egg Drop Soup is made with safe chicken broth, fresh ginger, and green onion tops, coming together in just 15 minutes. The magic happens when you slowly stream whisked eggs into the hot liquid, creating beautiful, tender ribbons that float effortlessly in the bowl. I make this whenever I crave Chinese takeout comfort food without the digestive stress.

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Restaurant-Quality At Home

I used to think that the velvety texture of restaurant egg drop soup required commercial equipment or complicated techniques, but it is actually one of the easiest soups to master at home. The secret lies in a simple cornstarch slurry and the speed at which you pour the eggs; get those two things right, and you have a bowl that rivals any takeout spot.

When I first started cooking low FODMAP, I missed the ease of ordering Chinese delivery, which is often loaded with garlic and onion powder. By swapping in garlic-infused oil and using only the green tops of scallions, I realized I could recreate that deep, savory flavor profile without any of the ingredients that typically cause issues.

Low FODMAP Egg Drop Soup Ingredients

• 4 cups Low FODMAP chicken broth: Use a certified brand like Fody or Gourmend, or homemade broth without onion and garlic.
• 2 tbsp cornstarch: Mixed with 2 tablespoons of water or cool broth to create a slurry.
• 1 tsp fresh ginger: Grated or finely minced (ground ginger works too, use 1/2 tsp).
• 1 tbsp soy sauce: Or tamari if you need it to be gluten-free.
• 1/2 tsp sesame oil: Adds that signature nutty aroma.
• 1/4 tsp white pepper: Gives a more authentic, slightly floral heat than black pepper.
• 1/4 tsp turmeric (optional): Just a pinch for a richer golden color.
• 3 large eggs: Whisked very well.
• 2 green onions: Green tops only, thinly sliced for garnish.

How To Make Low FODMAP Egg Drop Soup

1. Prepare the Base: Pour 4 cups of low FODMAP chicken broth into a medium pot. Add the grated ginger, soy sauce, sesame oil, white pepper, and turmeric (if using). Bring the mixture to a gentle boil over medium-high heat.
2. Thicken the Soup: In a small bowl, whisk the cornstarch with 2 tablespoons of water until smooth. Pour this slurry into the boiling broth while stirring constantly. Turn the heat down to medium-low and let it simmer for 1-2 minutes until the soup has slightly thickened and looks glossy.
3. Create the Egg Ribbons: Stir the soup in a circular motion to create a slow whirlpool. While the broth is moving, hold your bowl of whisked eggs high above the pot and slowly stream the eggs into the soup in a thin line. Stop stirring immediately and let the eggs set for 30 seconds.
4. Finish and Serve: Give the soup one final gentle stir to break up any large clumps. Ladle into bowls and garnish generously with the sliced green onion tops.

Recipe Tips

• The Cornstarch Slurry: Never add cornstarch directly to hot liquid or it will clump instantly. Always dissolve it in a little cool liquid first to ensure a smooth, velvety consistency.
• Pouring Height Matters: Holding the egg bowl about 8-10 inches above the pot helps stretch the stream of egg, creating thinner, more delicate ribbons rather than thick chunks.
• Control the Whirlpool: If you stir the soup too fast while adding eggs, they will shred into tiny confetti; if you don’t stir at all, you get a poached egg mass. A gentle, steady rotation is key.
• Temperature Check: Make sure the soup is not at a rolling boil when you add the eggs, or they will cook too hard and rubbery. A gentle simmer is perfect.

What To Serve With Egg Drop Soup

This soup is light, so I like to pair it with a heartier low FODMAP main like a stir-fry using garlic-infused oil and bok choy. It also goes perfectly alongside a bowl of steamed white rice or rice noodles for a simple, soothing lunch that is easy on the stomach.

How To Store

This soup is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stove; I do not recommend freezing this soup, as the texture of the eggs and the cornstarch-thickened broth will become rubbery and separate upon thawing.

FAQs

• Is soy sauce low FODMAP?
  Yes, traditional soy sauce is generally considered low FODMAP in servings of up to 2 tablespoons. If you are also avoiding gluten, opt for Tamari.
• Can I add protein to this soup?
  Absolutely. You can stir in cooked shredded chicken, small cubes of tofu, or even cooked shrimp right before serving to make it a more substantial meal.
• Why is my soup watery?
  If the soup thins out after sitting, the enzymes in your saliva (from a spoon used for tasting) or simply overheating can break down the cornstarch bond. Serve immediately for the best texture.

Nutrition

• Calories: 85
• Total Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 140mg
• Sodium: 850mg
• Total Carbohydrate: 5g
• Protein: 6g

Try More Recipes:

• Low FODMAP French Onion Soup Recipe
• Low FODMAP Tom Kha Gai Soup Recipe
• Low FODMAP Tom Yum Soup Recipe