Chinese Egg Drop Soup
Recipe gently adapted from and with thanks to Tyler Florence and For the Love of Cooking
Servings: 6 servings
Calories: 107kcal
Ingredients
- 5 cups chicken or vegetable stock
- 1/2 teaspoon freshly minced fresh ginger
- 2 tablespoons soy sauce
- 1/2 - 3/4 teaspoon kosher salt adjust to taste
- 1/4 teaspoon white pepper freshly ground black pepper will work as well, adjust to taste
- 2 tablespoons cornstarch or arrowroot plus 2 tablespoons water
- 2 eggs beaten
- Optional: 2 green onions sliced thin
Instructions
- Combine the stock, ginger 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. Enjoy!
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