quick & easy egg drop soup
(1 rating)
This is a wonderful recipe to serve as a light lunch or as a side dish to accompany your favorite Asian dinner. It's quick and easy, made from everyday ingredients, yet very pretty and impressive to serve to your guests. Ready to serve in just 15 minutes!
(1 rating)
yield
4 serving(s)
prep time
5 Min
cook time
10 Min
method
Stove Top
Ingredients For quick & easy egg drop soup
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4 tsp. chicken better than bouillon dissolved in 4 cups of water or your own homemade chicken broth
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2 tb. cornstarch
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1 tsp. ground ginger
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1/4 tsp. garlic powder
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1/4 tsp. toasted sesame oil
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3 eggs, beaten in a measuring cup
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freshly ground black pepper
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optional: parsley flakes or green onions to garnish. also optional 4-6 drops of yellow food coloring. not necessary, but it looks like the soup you'd order at your favorite asian restaurant.
How To Make quick & easy egg drop soup
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1Dissolve Better Than Bouillon in room temperature water in medium saucepan. Add cornstarch, ginger and garlic powder, whisking to combine.
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2Cook over medium heat to a low boil. Once boiling, cook for 1-2 minutes. Turn down burner to a low simmer. Pour beaten eggs into broth VERY SLOWLY while you stir in a large, slow circular motion. You don't want to stir too fast or the eggs will break up into tiny pieces. You're going for nice, long ribbons of egg.
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3Once the eggs have been added, turn off burner. Add freshly ground pepper and check salt to taste. Then add toasted sesame oil and 1 tsp. of parsley, if using. Garnish with diagonally cut green onions, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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