Egg Drop Soup (Tojásleves)

Too much take-away lately? Feeling bloated? All you feel like is a nourishing warm meal? This is the perfect tummy soother that comes together in 20 minutes flat.


Pantry Staples

  • 2 Tablespoons Oil – Coconut / Olive both work well
  • 2 1/2 Tablespoons Spelt Flour
  • 1/4 teaspoon Caraway Seeds
  • 2 Cloves Garlis (crushed)
  • 1 teaspoon Sweet Paprika (smoked is also great)
  • 1 Litre of filtered Water
  • Himalayan Salt, to taste
  • 2 Eggs

    Pasta Option: You could also use soup pasta / noodles, or make large (teaspoon sized) egg & flour dumplings, but this would make it a heavier meal.
    Vegie Option: Use the same base of this soup, and cook cauliflower florets until they are tender. 


  1. Slowly heat Oil in a medium saucepan, on low heat, and add flour. Mix well until a paste forms and slowly let it come to a very gentle simmer. 
  2. Add Caraway Seeds and continue with a very gentle simmer for a minute, stirring occasionally.
  3. Add Garlic, stir occasionally, and keep an eye on it to ensure that it doesn’t burn.
  4. Once the Caraway Seeds and Garlic are letting off a lovely aroma, and are slightly cooked – take off heat and add the Sweet Paprika, keep stirring as you slowly start adding the water making sure all lumps are gone.
  5. Bring to a gentle boil, then turn all the way down and let simmer for 10 minutes. Season well.
  6. Add the Eggs just before removing from heat, and stir in gently so as not to break the yolks. The eggs will continue cooking in the hot broth.

    Serve Immediately while hot.