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egg drop soup

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

This delicious Egg Drop soup is easily made in your own kitchen with only all natural ingredients at a fraction of the cost of eating out. It brings green onions, ginger, chicken broth and eggs together in perfect harmony for an ultra tasty yet simple soup. I love to serve it with any kind of stir fry or Chinese appetizer. It really makes a tasty addition to a small dinner party or Saturday night wok stir fry.

yield 6 serving(s)
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For egg drop soup

  • 2 Tbsp
    cornstarch
  • 6 c
    low sodium chicken broth
  • 1/2 Tbsp
    sesame oil
  • 4
    green onion chopped (white and green parts separated)
  • 1 tsp
    ground ginger
  • 1/4 tsp
    ground white pepper
  • 4
    eggs lightly beaten

How To Make egg drop soup

  • 1
    In a small bowl whisk together the cornstarch and 1 cup chicken broth; set it aside.
  • 2
    Heat sesame oil in a dutch oven or heavy stockpot over medium heat. Add the white parts of the green onion; cooking and stirring for 1 minute. Add the ginger, turmeric, and white pepper; cooking and stirring for about 45 seconds. Pour in the remaining 5 cups of chicken broth. Whisk in the chicken broth mixed with the cornstarch. Bring the pot to a low simmer and let it cook for about 5 minutes.
  • 3
    Pour the beaten eggs into a pastry bag or zipper lock storage bag and snip the corner creating just a very small hole. Move the bag over the pot gently pushing the eggs out of the bag while very slowly stirring the pot with a spoon using your other hand. The key here is very slowly.
  • 4
    Finally spoon the soup into bowls and garnish with the green parts of the scallions.
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