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Egg Drop Soup

Egg Drop Soup

5 from 8 reviews

This simple yet tasty protein packed soup is better and more natural than most Chinese restaurants at a fraction of the cost.

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Ingredients

Instructions

  1. In a small bowl whisk together the cornstarch and 1 cup chicken broth; set it aside.
  2. Heat sesame oil in a dutch oven or heavy stockpot over medium heat. Add the white parts of the green onion; cooking and stirring for 1 minute.  Add the ginger, turmeric, and white pepper; cooking and stirring for about 45 seconds. Pour in the remaining 5 cups of chicken broth.  Whisk in the chicken broth mixed with the cornstarch.  Bring the pot to a low simmer and let it cook for about 5 minutes.
  3. Pour the beaten eggs into a pastry bag or zipper lock storage bag and snip the corner creating just a very small hole.  Move the bag over the pot gently pushing the eggs out of the bag while very slowly stirring the pot with a spoon using your other hand.  The key here is very slowly.
  4. Finally spoon the soup into bowls and garnish with the green parts of the scallions.

Notes

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