Egg Drop Soup
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
6
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Course
Main Course, Lunch
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Cuisine
Asian
Egg Drop Soup
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 5 cups chicken broth plus a bit more for the slurry, homemade
- ¼ tsp ginger minced or grated, fresh
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- 2 egg well beaten
- 2 green onion chopped, including ends
- sea salt to taste
- white pepper to taste
Instructions
- 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.
- 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.
- Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather.
- 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.
- Side Note: I think using homemade chicken broth really made this soup extra special. Click the link up above for the recipe.
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