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Egg Drop Soup

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 6
Course: Main Course , Lunch
Cuisine: Asian

Ingredients

  • 5 cups homemade chicken broth, (plus a bit more for the slurry)
  • ¼ tsp fresh ginger, minced or grated
  • 2 tbsp soy sauce
  • 2 tbsp cornstarch
  • 2 eggs, well beaten
  • 2 green onions, chopped, including ends
  • Sea salt and white pepper, to taste

Instructions

    Cup of Yum
  1. Bring the chicken broth, grated ginger, and soy sauce to a boil in a large saucepan Taste, and season with sea salt and white pepper, to taste.
  2. In a small cup, make a slurry by combining the cornstarch and a little bit of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the broth, until thickened. Reduce heat to a simmer.
  3. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather.
  4. Turn off the heat and add the green onion. Taste the soup and re-season with sea salt and white pepper, if needed. Serve immediately. Enjoy.
  5. Side Note: I think using homemade chicken broth really made this soup extra special. Click the link up above for the recipe.