Egg Drop Soup

Egg Drop Soup is so easy to make at home! This Asian soup recipe is loaded with flavor and ready in just 10 minutes. It tastes just like the bowl you get at your local Chinese joint.

Course Appetizer, Dinner, Lunch

Cuisine Asian

Keyword Healthy Recipes, Soup Recipe

Prep Time 2

Cook Time 10

Total Time 12

Servings people

Calories 135kcal

Author Darcey Olson

Cost $2

Ingredients

2 large eggs
1 egg white
1½ tbsp cornstarch
4 cup chicken stock
¼ tsp garlic salt
⅛ tsp black pepper
⅛ tsp ground ginger
1 stalk green onion, sliced

Instructions

Add the eggs and egg white to a small bowl and whisk to combine. Set aside.
2 large eggs, 1 egg white
Take 3/4 cup of chicken broth and add the cornstarch. Stir until combined and set aside.
4 cup chicken stock, 1½ tbsp cornstarch
Pour the balance of the broth into a stockpot and add the garlic salt, ginger, black pepper and half of the green onions. Stir to combine and bring to a rapid boil.
4 cup chicken stock, ¼ tsp garlic salt, ⅛ tsp black pepper, ⅛ tsp ground ginger, 1 stalk green onion, sliced
Add the cornstarch mixture to the boiling broth and stir for 1-2 minutes to thicken.
Bring the broth back to a rolling boil and gently stir in a clockwise direction using a wooden spoon or plastic spatula (non slotted). Gently pour the egg mixture into the broth while continuing to stir in a clockwise direction.
Slowly stir for about 30 seconds. Eggs should cook almost immediately.
Divide into 4 bowls and top with the remaining green onions.
Enjoy immediately.

Video

Nutrition