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Doc’s Egg Drop Soup


  • 3 cloves fresh garlic, chopped OR 1/4 teaspoon garlic powder
  • 1/2 teaspoon fresh ginger, minced OR 1/8 teaspoon ground ginger
  • Extra virgin olive oil OR PAM spray
  • Thai basil – a few fresh leaves
  • 4 cups chicken stock
  • 1/2 teaspoon soy sauce
  • 1/8 teaspoon white pepper
  • 2 eggs, slightly beaten with a splash of water
  • 1 large or 2 small scallions, sliced thin OR 2 Tablespoons fresh chives, chopped
  • Sesame oil


  1. Sauté the garlic, ginger and Thai basil in olive oil or PAM for a few minutes, being careful not to burn it.
  2. Add the chicken stock.
  3. Add the soy sauce and white pepper.
  4. Bring to a boil.
  5. Remove from heat.
  6. Stir to swirl, and while soup is swirling, drizzle in the beaten egg.
  7. Add scallions.
  8. Drizzle in a LITTLE sesame oil to finish and serve.


Enough for 2 bowls and equals 1 very lean protein per bowl.

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