Egg Drop Soup
A quick and easy comforting recipe with minimal ingredients this Egg Drop Soup is a healthy, tasty option made in under 15 minutes.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Soup
Cuisine: Chinese
Servings: 4 people
Calories: 64kcal
- 4 cup chicken broth
- 1/2-1 tsp fresh grated ginger
- 1 Tbs soy sauce
- 2 Tbs water
- 2 Tbs cornstarch
- 2 eggs beaten
- 3 green onions chopped
- Salt and pepper
In pot on stove add your broth, ginger and soy sauce and bring to a boil.
Mix together your water and cornstarch and add to boiling broth and stir, reducing heat to medium.
Using a whisk slowly pour in your beaten eggs into your broth and stir clockwise until all eggs are added.
Whisk in (in the same direction) your chopped green onions, salt and pepper.
- We use cornstarch as a thickener for this recipe, you do not need to thicken if you do not want to so you can absolutely skip that step.
- Yes you can swap out ground ginger for fresh, reference the not above for measurements.
- Some additions that people add to their egg drop soup is corn, peas, bok choy, spinach, tofu, etc.
- You can swap out broths for this recipe some suggestions are using vegetable or bone broth.
- Add a drizzle of sesame oil at the end of cooking for a more rich flavor.
Calories: 64kcal | Carbohydrates: 5g | Protein: 4g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 81mg | Sodium: 1144mg | Potassium: 252mg | Fiber: 0g | Sugar: 0g | Vitamin A: 210IU | Vitamin C: 18.2mg | Calcium: 33mg | Iron: 1.1mg