Egg Drop Noodle Soup

Healthy Mumma Egg Drop Noodle Soup

Serves 4-6


1 Packet Soba Noodles or Gluten Free Noodles of your choice
1.5 Litres of Chicken Broth or Stock
1 Piece of Ginger, peeled and sliced
3 Garlic Cloves, peeled and lightly smashed
1-2 Tablespoons Tamari
1 Carrot, finely sliced on the diagonal
1 Teaspoon Sesame Oil
3 Spring Onions, finely sliced
3 Eggs
Himalayan Pink Salt and Freshly Cracked Black Pepper
Fresh Coriander Leaves

NOTE: You could substitute the chicken broth for vegetable in order to make it a vegetarian meal. 


    1. Cook noodles as per packet instructions, drain and set aside.
    2. In a large pot bring the chicken broth, ginger, garlic and tamari to a simmer. Season with salt, add carrots and spring onions and cook until the carrot is tender approximately 4 minutes. Use a slotted spoon and remove the garlic and ginger.
    3. In a medium bowl, lightly beat together the eggs and sesame oil, season with salt. Gently stir the broth, then pour the egg mixture into the pot. Let the eggs sit undisturbed until cook through, approximately 40-60 seconds. Break eggs up gently with a wooden spoon.
    4. Return the noodles to the pot or alternatively divide the noodles up amongst the bowls and pour over the broth, vegetables and egg mixture.
    5. Scatter with fresh coriander leaves on top and enjoy.

    NOTE: I utilised soba noodles for the adults and rice noodles for the children.