Egg Drop Soup
This Chinese restaurant-inspired Egg Drop Soup comes together fast with a silky broth, wispy ribbons of egg, and the classic savory flavors we crave.
Servings: 6 servings
Ingredients
- 5 cups chicken or vegetable stock
- ½ teaspoon minced fresh ginger or ginger paste
- 1 clove garlic finely minced OPTIONAL
- 2 tablespoons low-sodium soy sauce
- ½ - ¾ teaspoon kosher salt only as needed, adjust to taste
- ¼ teaspoon white pepper, or black pepper, adjust to taste
- 2 tablespoons cornstarch plus 2 tablespoons water
- 2 eggs beaten
- 2 green onions sliced very thin OPTIONAL, for serving
Instructions
- Combine the stock, ginger, garlic if desired, and soy sauce in a large pot and bring to a boil. Reduce the heat to a simmer and add salt and pepper to taste.
- Whisk together the cornstarch and water and pour into the simmering soup. Stir to combine and slightly thicken the soup.
- Slowly pour in the beaten eggs, while stirring the soup in one direction. The egg will spread out and feather through the soup. Remove from the heat and add the green onions. Taste once more and adjust seasonings as needed.
Video
Nutrition
Calories: 107kcal | Carbohydrates: 10g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 60mg | Sodium: 642mg | Potassium: 242mg | Sugar: 3g | Vitamin A: 80IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 0.8mg