You’ll never guess just how easy this Egg Drop Soup is to make at home… and so much better than takeout!
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Ohhhhh how I love egg drop soup. I can eat it as my entire meal! Not only is this recipe super-easy and flavorful, it’s extremely budget-friendly.
I’ve been feeling just a little under the weather, and soup always comforts me when I’m not at 100%. This soup uses everyday ingredients that you just might already have in your fridge and pantry…. so there’s no reason not to make it if you’re a lover of egg drop soup!
I also made a few fried wonton strips to throw on top because I like the crunchiness of them in my soup, but they’re by no means necessary.
So when you’re craving egg drop soup, skip the takeout and make this instead… you won’t be disappointed! 🙂Print
- 6 cups chicken broth, divided
- 1 teaspoon ground ginger
- 1 teaspoon salt (more or less, to taste)
- 1/2 teaspoon freshly ground black pepper (more or less, to taste)
- 3 tablespoons cornstarch
- 3 large eggs
- 1 large egg yolk
- 1 teaspoon sesame oil
- 4 green onions, sliced (and extra for garnish, if desired)
- Optional: fried wonton strips
- Pour 5 cups of the chicken broth in a dutch oven or large saucepan over medium high heat. Add ginger, salt and pepper. Bring to a boil.
- While the broth is reaching a boil, pour the remaining 1 cup of chicken broth in a small bowl and add the cornstarch. Whisk until smooth.
- In a medium bowl, whisk the eggs and egg yolk.
- Once broth reaches a boil, slowly pour in whisked eggs, a little at a time (about 2 tablespoons at a time) whisking the eggs in the boiling broth each time.
- Add onions and stir to combine.
- Add cornstarch mixture and stir to combine. Add sesame oil and stir again to combine.
- Top with additional sliced green onions and/or fried wonton strips.