Anti-Inflammatory Egg Drop Soup

Anti-Inflammatory Egg Drop Soup

Health Rating
Prep Cook Ready in Servings
10 min 10 min 20 min 1
Scheduled for:
Dinner on Sunday

Ingredients for 1

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1/3 l Chicken broth (stock) (or vegetable broth or homemade bone broth)
1/8 tbsp, minced Turmeric root (or ground turmeric)
1/8 tbsp minced Ginger root (or ground ginger)
1/3 clove(s) Garlic (minced)
1/8 pepper(s) Green chili pepper (also chile or chilli) (sliced)
1/3 tbsp Coconut aminos, Coconut Secret
1/3 cup Shiitake mushrooms, raw (or cremini, sliced)
2/3 cup Swiss chard (or spinach)
2/3 large egg Egg
1/3 green onion (stem) Green onion, scallion, ramp (sliced)
1/3 tbsp Cilantro (coriander) (chopped)
1/8 tsp Himalayan sea salt
1/8 tsp Black pepper
1 tbsp Extra virgin olive oil


Pour the chicken stock (or vegetable stock) in a large pot and heat over a medium heat, until it starts to simmer.

Place the turmeric, ginger, garlic, chile pepper, mushrooms, chard stalks and coconut aminos into the pot and simmer for about 5 minutes.

Then add the sliced chard leaves and cook for another minute. In a bowl, whisk the eggs and slowly pour them into the simmering soup.

Keep stirring until the egg is cooked and take off the heat. Chop the cilantro and slice the spring onions. Add them to the pot.

Pour into a serving bowl and drizzle with extra virgin olive oil (a tablespoon per serving). Eat immediately or let it cool down and store in an airtight container for up to 5 days.

Nutrition Facts

Per Portion

Calories 216
Calories from fat 158
Calories from saturated fat 27.6
Total Fat 17.6 g
Saturated Fat 3.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 11.5 g
Cholesterol 128 mg
Sodium 1287 mg
Potassium 337 mg
Total Carbohydrate 7.3 g
Dietary Fiber 1.5 g
Sugars 1.6 g
Protein 7.2 g

Dietary servings

Per Portion

Meat Alternative 0.4
Vegetables 1.4

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada