Description
A simple and quick recipe for egg drop soup that you can make at home.
Ingredients
Scale
- 4 cups chicken broth
- 2 large eggs
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1/2 teaspoon ginger, grated
- 1/4 cup green onions, sliced
- Salt and pepper to taste
Instructions
- In a pot, bring the chicken broth to a boil.
- In a bowl, whisk together eggs and soy sauce.
- Mix cornstarch with a little water to create a slurry.
- Add the ginger and cornstarch slurry to the boiling broth.
- Stir continuously until the broth thickens slightly.
- Reduce heat and slowly pour in the egg mixture while stirring.
- Cook for another 1-2 minutes until the eggs are cooked.
- Season with salt and pepper, and garnish with green onions before serving.
Notes
- This soup can be served hot.
- Add vegetables for extra nutrition.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 1g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg