Breakfast Egg Drop Soup

This breakfast egg drop soup is a take on a traditional favorite with American breakfast classics like sweet potato, spinach and bacon!

Cook Time 30

Total Time 30

Servings

Calories 329

Crack the eggs into a bowl, adding 1 tbsp of water. Whisk well and set aside.
4 Eggs, 1 tbsp water
Set a large pot over medium heat and add the chopped bacon. Cook until crispy and set aside, leaving the fat in the pan.
4 slices of bacon
Add the diced sweet potato and saute for 7-8 minutes or until tender and lightly crisp. Add the garlic and saute for another 1-2 minutes or until fragrant.
1 medium Japanese sweet potato, 2 garlic cloves
Pour the broth into the pot, then add onion powder salt, and pepper. Stir well to combine and bring to a high simmer.
6 cups chicken bone broth
Whisk the arrowroot starch with 3 tbsp of water, and slowly stream it into the soup, stirring constantly. This will thicken the broth.
3 tbsp arrowroot starch
Stir the soup in a clockwise direction, creating a constant spin. Slowly stream in the whisked egg while stirring in the same direction to create egg ribbons.
Once the egg is added, turn off the heat and add the spinach. Allow the soup is sit and the spinach to wilt.
Serve the soup topped with the chopped bacon, a drizzle of sesame oil, and green onion.

Add extra cooking fat to the pan if needed to cook the sweet potato.