Egg Drop Soup
A comforting and flavorful Egg Drop Soup that is simple to make and perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pieces Eggs Fresh eggs are recommended for the best flavor.
- 4 cups chicken stock You can substitute with vegetable broth for a vegetarian option.
- 1 tablespoon cornstarch Adjust for thickness based on preference.
- 1 teaspoon ground ginger
- ¼ teaspoon garlic salt
- ⅛ teaspoon black pepper
- 3 pieces scallions, sliced For garnishing and flavor.
Instructions
Preparation
- Mix 3 ½ cups of chicken stock, ground ginger, garlic salt, and black pepper in a saucepan over medium-high heat.
- Stir the cornstarch into the remaining ½ cup of chicken stock and set aside.
- In a small bowl, whisk the 2 eggs and set aside.
Cooking
- When the seasoned chicken stock comes to a boil, add the cornstarch mixture and stir well.
- Add the sliced green onions to the pot.
- Bring the broth to a rolling boil. Once it starts boiling, stir the broth with a non-slotted spoon in one direction.
- While stirring, slowly pour in the eggs. They will cook quickly as soon as they hit the hot broth.
- If desired, top with extra green onions before serving.
Notes
For thicker soup, adjust the amount of cornstarch. Can be garnished with additional scallions. Store leftovers in an airtight container in the refrigerator for up to 3 days.