10-Minute Egg Drop Soup
This Egg Drop Soup is not just budget-friendly, quick, and easy to make, but it's also more flavorful than the pricey takeout version.
Ingredients
- 1 Tbsp toasted sesame oil
- 2 stalks green onion chopped
- 2 tsp ginger puree
- 8 cups low sodium chicken broth or stock
- 1 Tbsp low sodium soy sauce
- salt to taste
- pepper to taste
- 2 Tbsp cornstarch mixed well with 3 Tbsp cold water
- 4 eggs beaten lightly
Instructions
- Heat sesame oil on medium heat in a pot. Sauté white parts of the green onion and ginger paste until fragrant (about 1 minute).
- Add chicken broth/stock and bring to a simmer.
- Stir in soy sauce, salt, and pepper. Taste your broth and season as desired until you are happy with it.
- Slowly pour in cornstarch and water mixture while stirring. Keep an eye on the consistency of the broth as you add in the cornstarch mixture- if you want a thicker broth, mix another 1 Tbsp cornstarch with 2 Tbsp water and repeat this step until you're happy with it.
- While continuously stirring the soup, drizzle in the lightly beaten eggs. Stir slowly for bigger egg blooms or quickly for thinner egg strands (I prefer larger egg blooms, so I stir slowly).
- Garnish with the dark green parts of the green onion and enjoy!