Go Back
–+ servings
Egg Drop Soup
Print

Egg Drop Soup

Course Lunch, Main
Cuisine Asian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Author Pam / For the Love of Cooking / Original Tyler Florence

Equipment

  • Larg Saucepan

Ingredients

  • 5 cups homemade chicken broth, (plus a bit more for the slurry)
  • ¼ tsp fresh ginger, minced or grated
  • 2 tbsp soy sauce
  • 2 tbsp cornstarch
  • 2 eggs, slightly beaten
  • 2 green onions, chopped, including ends
  • Sea salt and white pepper, to taste

Instructions

  • Bring the chicken broth, grated ginger, and soy sauce to a boil. Taste, and season with sea salt and white pepper, to taste.
  • In a small cup, make a slurry by combining cornstarch and some chicken broth. Stir until dissolved.
  • Slowly pour in the cornstarch mixture while stirring the broth, until it thickens.
  • Reduce heat to a simmer. Pour in the slightly beaten eggs slowly while stirring the soup in the same direction. The egg will spread and feather.
  • Turn off the heat and add the green onion. Taste the soup and re-season with sea salt and white pepper, if needed.
  • Serve immediately. Enjoy.
  • Side Note: I think using homemade chicken broth made this soup extra special. Click the link for the recipe.