Egg Drop Soup

Name: Egg Drop Soup
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Ingredients: 4 cups low-sodium chicken broth; 1 tablespoon reduced-sodium soy sauce; 1/4 /4 teaspoon ground ginger; 2 tablespoons cornstarch; 2 tablespoons water; 2 large eggs; 1/4 /4 teaspoon kosher salt; optional 1/4 teaspoon sesame oil, (see note); 1/4 /4 cup sliced green onions

User Reviews

4.5

360 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
4 servings
Calories
45 kcal
Course
Main Course
Cuisine
Asian

Egg Drop Soup

Farrah Morgan

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Egg Drop Soup is a popular Chinese soup made with eggs, chicken broth, cornstarch, and green onions. If you're looking for a simple soup, with only ingredients in a classic egg drop soup, this is a great addition to your rotation.

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Ingredients

Servings

4 cups low-sodium chicken broth (I like better than Bouillon chicken base)
1 tablespoon reduced-sodium soy sauce
1/4 /4 teaspoon ground ginger
2 tablespoons cornstarch For Keto use 1/2 teaspoon Xanthum gum
2 tablespoons water
2 large eggs beaten
1/4 /4 teaspoon kosher salt (more to taste)
optional 1/4 teaspoon sesame oil, (see note)
1/4 /4 cup sliced green onions

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Instructions

In a pot, bring the chicken broth, soy sauce, and ground ginger to a boil.
In a small bowl, combine the cornstarch and cold water. Stir the cornstarch slurry into the boiling broth until thickened.
Reduce heat to a simmer. Slowly drizzle the whisked eggs into the soup while gently stirring in a circle motion in the same direction.
Remove from heat and add the salt, sesame oil (if using), and green onions. Add more salt to taste and serve.

Notes

Sesame oil is not absolutely necessary but a little sesame oil gives the soup a really nice flavor. it is a rare ingredient that most people don't have on hand but tastes great if you have it.