Egg Drop Soup
This simple and easy egg drop soup tastes just like your favorite Chinese takeout and is prepared in just 15 minutes!
Servings 6 cups
Ingredients
- 6 cups chicken broth divided, low sodium
- 3 tablespoons cornstarch
- 1 ½ teaspoons sesame oil
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 4 large eggs
- ⅓ cup sliced green onions and additional for garnish, if desired.
Instructions
- Make the slurry by whisking together ½ cup of the chicken broth with cornstarch in a small bowl until smooth. Set aside.
- Pour the remaining 5 ½ cups of the chicken broth in a medium pot over medium high heat. Add sesame oil, ginger, salt, pepper and garlic powder. Stir or whisk to combine and bring to a gentle simmer.
- While the broth is reaching a simmer, whisk the eggs in a small bowl (or a measuring cup with a spout with a 2-cup capacity).
- Once the broth has reached a simmer, use a large spoon or whisk to stir (or whisk) the broth in a circular motion (this will help the beaten eggs to form into "ribbons").
- While stirring in a circular motion with one hand, use your other hand to slowly drizzle in the beaten eggs in a thin stream, while continuing to stir.
- Add green onions and stir to combine.
- Stir the cornstarch slurry you prepared earlier. Slowly pour in the cornstarch slurry and stir to combine. Bring back to a gentle simmer and remove from heat.
- Season with additional salt and pepper, to taste. Serve topped with additional sliced green onions, if desired.
Notes
- Once cooled, store in an airtight container in the fridge for up to 3 days.
- This recipe yields approximately 6 cups.