The Best Egg Drop Soup Recipe

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Amy Baker Modified: April 8, 2022
The Best Egg Drop Soup Recipe

How To Make The Best Egg Drop Soup

Filled with delicious egg “ribbons” in a lightly-seasoned chicken (or veggie) stock, this Egg Drop Soup gets on the table in no time!

Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes

Serves:

Ingredients

  • 4cupsgood-quality chicken or vegetable stock
  • 2tbspcornstarch
  • 1tspground ginger
  • ¼tspgarlic powder
  • 3eggs
  • ½tspsesame oil
  • 3green onions,thinly sliced, plus extra for garnish
  • ¼cupwhole-kernel corn or creamed corn,optional
  • fine sea salt and freshly-cracked black pepper,to taste

Instructions

  1. Whisk together stock (chilled or room-temperature), cornstarch, ginger, and garlic powder in a medium sauce pan until smooth. Heat over high heat until the stock comes to a simmer, stirring occasionally.

  2. Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl.

  3. Once the broth reaches a simmer, use a fork or a whisk to stir the broth in a circular motion, creating a “whirlpool.” Then slowly pour the whisked eggs into the soup as you continue stirring, in order to create long egg ribbons.

  4. Remove pan from heat.  Stir in the sesame oil, green onions and corn (optional) until combined.  Season with salt and pepper to taste, also adding a dash or two of more sesame oil if needed.

  5. Serve immediately, sprinkled with additional green onions.

Nutrition

  • Calories: 110.85kcal
  • Fat: 4.45g
  • Saturated Fat: 1.27g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 1.90g
  • Polyunsaturated Fat: 0.95g
  • Carbohydrates: 10.23g
  • Fiber: 0.39g
  • Sugar: 3.17g
  • Protein: 7.12g
  • Cholesterol: 84.78mg
  • Sodium: 461.64mg
  • Calcium: 22.98mg
  • Potassium: 240.30mg
  • Iron: 0.94mg
  • Vitamin A: 40.30µg
  • Vitamin C: 2.14mg
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