Egg Drop Soup
Easy 10 Minute Egg Drop Soup recipe loaded with flavors.
Servings: 4 people
- 2 Large Eggs
- 1 Egg White
- 1.5 tbsp Cornstarch or Arrowroot
- 4 cup High Quality Chicken Stock
- 1/4 tsp Garlic Salt
- 1/8 tsp Black Pepper
- 1/8 tsp Ground Ginger
- 6 in Stalks Green Onions Divided in half
Add the eggs and egg white to a small bowl and whisk to combine. Set aside.
Take 3/4 cup of chicken broth and add the cornstarch. Stir until combined and set aside.
Pour the balance of the broth into a stockpot and add the garlic salt, ginger, black pepper and green onions. Stir to combine and bring to a rapid boil.
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 green onions.
Calories: 135kcal | Carbohydrates: 12g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 533mg | Potassium: 307mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg