Egg Drop Soup Recipe
Egg drop soup is a comforting Chinese dish made with simple ingredients like chicken broth, beaten eggs, and seasonings. It's quick to prepare and perfect for a light meal or starter.
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Calories: 70kcal
Servings: 4
Equipment
- Medium pot
- Small Bowl
- Fork
Ingredients
- 4 Cups chicken broth
- 2 Eggs beaten
- 1 Tbsp cornstarch
- 2 Tbsps water
- 1/2 Tsp grated fresh ginger
- 1/4 Tsp garlic powder
- 1/4 Tsp onion powder
- Salt and pepper to taste
- 2 Green onions thinly sliced
- 1/2 Tsp sesame oil optional
- 1/2 Cup cooked shrimp or shredded chicken
Instructions
- In a medium pot, bring the chicken broth to a simmer over medium heat.
- Meanwhile, in a small bowl, mix the cornstarch and water until smooth to create a slurry.
- Add the ginger, garlic powder, and onion powder to the broth. Season with salt and pepper.
- Slowly pour the beaten eggs into the simmering broth in a steady stream while stirring gently with a fork or chopsticks to create ribbons of egg.
- Stir in the cornstarch slurry and continue to simmer for another 2-3 minutes until the soup thickens slightly.
- Remove from heat and stir in the green onions and sesame oil if using. Adjust seasoning if necessary.
- Serve hot, optionally garnished with additional green onions.
Notes
- For a richer flavor, use homemade chicken broth.
- Adjust the amount of cornstarch slurry based on how thick you prefer your soup.
Nutrition
Serving: 1Cup | Calories: 70kcal | Carbohydrates: 4g | Protein: 6g | Fat: 3g