How To Make Quick and Easy Egg Drop Soup
Egg drop soup is a classic Chinese restaurant dish that is actually super easy to make at home. In 20 minutes, you can make this comforting dish yourself.
Serves:
Ingredients
- 3largeeggs,lightly beaten
- 4cupschicken stock,homemade preferred
- 1tbspcornstarch
- ½tspscant grated ginger
- 1tbspsoy sauce
- 3green onions,chopped
- ¼tspwhite pepper
- ¾cupenoki mushrooms,or sliced shiitake mushrooms
Instructions
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Make the cornstarch slurry: Measure out half a cup of the stock and mix with the cornstarch until dissolved.
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Place the remaining chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil.
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Stir in the corn starch slurry and reduce heat to a simmer.
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Slowly pour in the beaten eggs while stirring the soup while stirring slowly. The egg will spread out into ribbons.
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Turn off the heat and garnish with a few more chopped green onions. Serve immediately.
Nutrition
- Calories: 158.52kcal
- Fat: 6.53g
- Saturated Fat: 1.95g
- Trans Fat: 0.01g
- Monounsaturated Fat: 2.78g
- Polyunsaturated Fat: 1.26g
- Carbohydrates: 12.69g
- Fiber: 0.72g
- Sugar: 4.24g
- Protein: 11.64g
- Cholesterol: 146.70mg
- Sodium: 618.56mg
- Calcium: 38.10mg
- Potassium: 397.16mg
- Iron: 1.56mg
- Vitamin A: 68.03µg
- Vitamin C: 2.64mg
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