Recipe: Egg Drop Soup (GAPS)

March 21, 2012 · 32 comments

Pin It
Post image for Recipe: Egg Drop Soup (GAPS)

Egg drop soup — literally — egg flower soup, has become my breakfast during the Detox Challenge and I am loving it! It is fine for Stage 2 if you leave out the seasoning and scallion and by Stage 3, you are good to go with the full recipe. It ensures that I get to drink a large cup of broth every day. This combination is so easy to digest — it is actually the perfect way to start the day!

The broth is made even more nutritious with the addition of a large pastured egg that is gently streamed into the simmering soup. Silky flakes float to the surface and create body and texture to the broth. With the addition of simple seasonings, it far surpasses the MSG laden egg drop soup that is served in a restaurant. Here, the mineral rich sea salt and fresh ginger are high quality seasonings that add to the nutrient content.

Ginger is known for it’s medicinal benefits for anything inflammatory from morning sickness to migraines.

The coconut aminos are a good substitute for soy sauce. While authentic fermented soy sauce is acceptable to some people in small quantities, others prefer not to have any soy. Coconut aminos is a dark, amino acid liquid that is harvested directly from coconut tree sap. It contains 17 naturally-occurring amino acids. The sap is combined with mineral rich sea salt to create a soy sauce like aminos liquid that can help flavor salad dressings, vegetable dishes, sauces and Asian style dishes.

This is a raw product and has no processed or hydrolized ingredients that may create MSG. People who are sensitive to MSG are generally able to use coconut aminos.

Technically coconut aminos should only be used on the full GAPS diet. However, there is such a small amount, I did use it even though I am on GAPS Intro right now.

Egg Drop Soup



  1. Place the broth in a small pot and bring to a simmer
  2. Scramble the egg very well and keep it raw
  3. Add the ginger, coconut aminos and most of the scallion to the pot
  4. Pour the egg into the hot broth, in sections and stir a little each time
  5. Turn off the heat and let sit for 5 minutes
  6. Serve in a bowl and garnish with the rest of the scallion
  7. Salt to taste
  8. This makes two small bowls of soup
  9. To make more, just double or triple everything

This post is shared at: Creative Juice Thursday, Tastastic, Full Plate Thursday, Simple Lives Thursday, Pennywise Platter, Fresh Bites Friday, Foodie Friday, Freaky Friday, Fight Back Friday, Friday Food, Sunday Night Soup, Seasonal Celebration, My Meatless Monday, Sunday School, Sugar-Free Sunday, Melt in Mouth Monday, Monday Mania, Meatless Monday, Real Food 101, Tasty Tuesday Tidbits, Slightly Indulgent Tuesday, Tempt my Tummy Tuesday, Hearth & Soul Hop, Traditional Tuesday, Tasty Tuesday Naptime, Tasty Tuesday 33, What’s Cooking Wednesday, Allergy Free Wednesday, Whole Food Wednesday, Whole Food Wednesday, Gluten Free Wednesday, Real Food Wednesday, Sustainable Ways, Healthy 2Day, Cast Party Wednesday, These Chicks Cooked, Mommy Club

Related Posts Plugin for WordPress, Blogger...

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to,,,,, or Disclaimer

Tropical Traditions Gold Label Virgin Coconut Oil

1 Gallon Gold Label Virgin Coconut Oil

Tropical Traditions Gold Label Coconut Oil is a product I use every day.
Pin It

{ 30 comments… read them below or add one }

1 Mindy @ Too Many Jars in My Kitchen! March 21, 2012 at 10:07 pm

Mmm, that sounds really good. I’m going to have to make that soon!


2 jean March 22, 2012 at 9:15 am

Oh yum! Today, this will be eaten here at home. Thank you for the recipe!!


3 Celeste March 22, 2012 at 9:43 am

Love your posts! Just wondering….is baking soda, baking powder, and chia seed permitted for GAPS? Also, what type of coconut oil and palm oil (expeller pressed, virgin, extra virgin etc. ) is the best to use with GAPS…I’m a little confused about the types and kinds to use.

Thank you



4 Jill March 22, 2012 at 11:06 am

Hi Celeste,
Thanks for your kind works. Baking Powder is not permitted. Baking soda is — get an aluminum free brand — like Bob’s Red Mill. Chia is permitted but ONLY when on full GAP for some time and healing is clear.

Here is where to find more info on coconut products:


5 Martha March 22, 2012 at 10:07 am

I have eaten a lot of egg drop soup for breakfast while on GAPS too. I use freshly squeezed lemon juice instead of soy sauce or coconut aminos. I love the idea of adding a little bit of ginger. Thanks!


6 Jill March 22, 2012 at 11:06 am

Hi Martha,
I LOVE the idea of the lemon juice – I will try that tomorrow!


7 Mrs. Jen B March 22, 2012 at 4:00 pm

I’m so, so happy to have found this recipe! Thank you for linking it up. I’ve been researching GAPS and SCD since I have ulcerative colitis and it’s such a terrific coincidence that your recipe is GAPS. I love egg drop soup, too! :)


8 Chowstalker March 23, 2012 at 4:33 pm

Wow Jill, I think this is my favorite recipe this week, and I look at a lot of recipes!! :-)


9 Miz Helen March 24, 2012 at 10:20 am

Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you are having a great Spring week end and come back to see me real soon!
Miz Helen


10 France @ Beyond The Peel March 24, 2012 at 3:53 pm

I love egg drop soup. Years ago I used to have miso soup for breaky, so I can see how nice this would be to wake up too as well.


11 mjskit March 25, 2012 at 4:29 pm

Even though I always order egg drop soup with we eat some Asian food, I’ve never made one. Thanks for this wonderful recipe! It looks delicious and quite easy!


12 Beth @ Aunt B's Kitchem March 27, 2012 at 1:59 pm

I love egg drop soup! Thanks for sharing your recipe.


13 frozen full movie free June 17, 2014 at 7:07 am

I am actually grateful to the holder of this web site who has shared this great piece of writing at
at this place.


14 Haydn March 27, 2012 at 2:50 pm

One of my favourites when I go out! I will have to try this out at home.


15 April @ The 21st Century Housewife March 27, 2012 at 5:32 pm

This looks delicious. I love egg drop soup, and this is so much nicer than what you get in restaurants. Thank you for sharing it!


16 Debbie @ Easy Natural Food March 28, 2012 at 12:19 am

This looks delicious! Believe it or not I’ve never tried egg drop soup, but your bowl of soup looks mouthwatering! I’m definitely going to try this. Hope you don’t mind me pinning it. Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!


17 Debbie @ Easy Natural Food March 29, 2012 at 5:37 pm

I have chosen this soup as one of my top 3 soups from Sunday Night Soup Night! I have tweeted it, pinned it and shared it on my Facebook page. It will be featured on Sunday Night Soup Night this coming Sunday. Thanks for linking up and I hope to see you again soon!


18 Rogene March 28, 2012 at 8:20 am

That looks so good! I love egg flower/egg drop soup.


19 'Becca March 28, 2012 at 8:59 am

I don’t like the egg drop soup in most restaurants, but I like making it at home! When I have a cold, I increase the ginger and add some red pepper flakes, and it really helps to clear congestion.

One thing in your instructions that may not be clear to novice egg drop soup makers: When it says, “Scramble the egg,” that doesn’t mean to cook it as a scrambled egg, just to break the yolk and mix it with the white. The cooking happens after you add it to the soup!

Being lazy about dishwashing–as well as ambidextrous with large hands–I usually just break the egg into the boiling soup while holding a fork in my other hand so that I can immediately break the yolk and start feathering the egg into the soup. I just hang on to the egg shell until the soup is at the “let stand” stage, then discard the shell and wash my hands. Might not work for everyone…


20 Jill March 28, 2012 at 10:16 am

Hi Becca,
Wow sounds like you are a virtuoso in the kitchen! I don’t think that would work for me…

Thanks for the tip in the instructions — I’ll add it now.


21 Maria March 28, 2012 at 9:38 am

I love egg drop soup, it’s one of those things that’s so comforting, especially when you’re sick (at least for me!) It’s one of my favorites!


22 BusyWorkingMama March 28, 2012 at 11:33 am

Looks delicious and not too complicated!


23 kelly March 28, 2012 at 3:54 pm

Oh yum yum yum! I LOVE egg drop soup.


24 Shannon March 28, 2012 at 5:35 pm

This sounds so good, I love egg drop soup!

Thanks for linking up to Friday Food at!


25 The Provision Room March 29, 2012 at 1:31 am

This is a very common lunch at our house! The kids really dig it, so that’s great!


26 Rebecca @ Natural Mothers Network March 29, 2012 at 12:46 pm

Thank you so much for sharing this with us on Natural Mothers Network’s Seasonal Celebration. Looks so good we’re going to try it!
Warmly, Rebecca x


27 Michelle @ The Willing Cook March 31, 2012 at 10:55 am

I love egg drop soup! Thanks for sharing this week at Allergy-Free Wednesdays. We assume we’ll see you again next week. Have a great weekend!

~Michelle, AFW Hostess


28 Erin@TheHumbledHomemaker April 3, 2012 at 8:47 pm

Looks delicious! Thanks for linking up to Healthy 2Day Wednesday….hope to see you back next week! :)


29 Rachel January 7, 2013 at 6:49 pm

I didn’t see in the instructions when to add in the coco aminos. I’m guessing just along with the ginger and scallions?


30 Jill January 7, 2013 at 7:07 pm

Hi Rachel,
Yes — I just added it to the recipe Thanks!


Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: