I love egg drop soup and its soo easy to make! Its perfect to whip up on a cold day for lunch or as an appetizer soup. The ingredients are things I always have on hand so its easy to whip up when you’re in the mood for soup. If you want to make it more substantial, add some peas/carrots and some steam white rice.
Egg Drop Soup
1 quart chicken broth, divided
1/8 teaspoon ground ginger
2 green onions
salt & white pepper to taste
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and green onions into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
{ 3 comments… read them below or add one }
I made the soup, and it didn’t turn out that good. It was really salty. Honestly, I think I just messed up, but even if I did it right I still don’t think it would have turned out good. But, this was really fun to make!
lol, you must have chicken broth where they add salt. i usually by the sodium free chicken broth. I love this recipe. I’ve made it twice in the past two weeks, the frist time ethan commented that it tasted exactly like restaurant egg drop soup!
glad you had fun making it at least!
that should say, i BUY sodium free chicken broth