Recipe For Egg Drop Soup

Written by John fenster

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4 cups chicken or vegetable broth 1 tablespoon soy sauce 1 teaspoon sesame oil 1/2 teaspoon ground ginger 2 green onions, finely sliced 2 eggs, beaten Salt and white pepper to taste Optional: Cornstarch slurry (1-2 tablespoons cornstarch mixed with equal parts water) to thicken the soup

Ingredients

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Set the chicken or vegetable soup in a medium-sized pot over medium-low heat.

Instructions

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When the soup is almost done, add the soy sauce, sesame oil, ground ginger, and green onions that have been cut up. 

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You can make a cornstarch slurry by mixing cornstarch with water and then stirring it into the soup to make it thicker. 

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As you slowly pour the beaten eggs into the soup that is already boiling, stir them in one direction. 

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To taste, add salt and white pepper to the soup. If you need to, change the flavor.

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Take the soup off the heat as soon as the eggs are done, which should be in about a minute or two.

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If you want, you can add more green onions to the top of the hot egg drop soup before serving.

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