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