Anti-Inflammatory Egg Drop Soup

14 20 182
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 6
Anti-Inflammatory Egg Drop Soup
Health Highlights
A cozy and healing soup!


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


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

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

3. 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.

4. 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.

5. Pour into a serving bowl and drizzle with extra virgin olive oil (a tablespoon per serving), and a pinch of salt and pepper.


Eat immediately or let it cool down and store in an airtight container for up to 5 days.

Nutrition Facts

Per Portion

Calories 182
Calories from fat 126
Calories from saturated fat 27.0
Total Fat 14.0 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 11.5 g
Cholesterol 128 mg
Sodium 1887 mg
Potassium 322 mg
Total Carbohydrate 8.2 g
Dietary Fiber 1.5 g
Sugars 3.0 g
Protein 6.5 g

Dietary servings

Per Portion

Meat Alternative 0.4
Vegetables 1.4

Energy sources