With a chicken stock broth, egg drop soup is surprisingly easy to prepare. Get your apron ready and start making this savory and rich Chinese egg drop soup recipe.
How To Make Egg Drop Soup
Wispy beaten eggs are boiled in flavorful chicken broth in this simple Chinese soup.
Ingredients
- 5 cups chicken stock, or vegetable stock, preferably low-sodium
- â…“ cup water
- 1 cinnamon stick
- 2 pcs star anise
- 8 oz white button mushrooms, or any fresh mushrooms of your choice, sliced
- 4 eggs, large
- 1¼ tbsp cornstarch, divided
- soy sauce, or tamari, to taste
To serve:
- 1 tbsp green onions, chopped
Instructions
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Bring the chicken stock to a boil in a soup pot over medium-high heat.
-
Add the cinnamon stick and star anise to the soup pot. Turn down the heat to medium-low and simmer for 15 minutes. Remove and discard the whole spices.
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Add the mushrooms and simmer for 5 minutes.
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In a bowl, combine the eggs and ¼ tablespoon of cornstarch in a small bowl and whisk with a fork until well combined.
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In another bowl, combine the remaining cornstarch and water in a small bowl until dissolved.
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Pour this mixture into the broth, whisking constantly, and let it simmer for a minute or two until the broth no longer tastes starchy.
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Pour the eggs slowly, stirring the broth gently with your other hand with a wooden spoon as you pour. Let the soup simmer undisturbed for a few seconds to finish cooking the eggs.
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Season with roughly â…” tablespoon of soy sauce and adjust accordingly.
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Serve immediately, topped with thinly sliced green onions.
Nutrition
- Sugar: 4g
- :
- Calcium: 21mg
- Calories: 128kcal
- Carbohydrates: 12g
- Cholesterol: 54mg
- Fat: 5g
- Fiber: 1g
- Iron: 1mg
- Potassium: 300mg
- Protein: 8g
- Saturated Fat: 2g
- Sodium: 945mg
- Vitamin A: 141IU
- Vitamin C: 2mg
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