Egg Drop Soup
This delicious restaurant-style Egg Drop Soup Recipe is made with simple ingredients like chicken stock, eggs, soy sauce, and green onions. Just like at your favorite Chinese restaurant, enjoy this easy egg drop soup in less than 20 minutes.
Servings: 6 cups
Add chicken broth, ground ginger, garlic powder, soy sauce and toasted sesame oil to a medium saucepot. Bring to a boil over medium-high heat.
Meanwhile, as the broth comes to a boil, whisk together the cornstarch and water until combined. Stir into the boiling broth and mix well until thickened.
Reduce heat to low and use a fork or whisk to stir the broth in a circular, whirlpool motion. Stirring continuously (don't stop) slowly pour the whisked eggs into the soup creating long egg ribbons.
Immediately remove from heat and stir in the toasted sesame oil (if using) and sliced green onions. Season with additional soy sauce or salt and pepper, if desired.
Best served immediately.
- Try to use a good-quality low-sodium chicken broth or chicken stock. Or, make this vegetarian and swap the chicken broth for your favorite low-sodium veggie broth.
- This soup is best enjoyed right away as it does not reheat well.
Calories: 54kcal | Carbohydrates: 4g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 773mg | Potassium: 162mg | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 11mg | Calcium: 22mg | Iron: 1mg