Easy Egg Drop Soup. Read Customer Reviews & Find Best Sellers. Heat chicken broth and green onions in a large pot over medium-high heat. Reduce heat and stir soy sauce mixture in to the broth.
It's made with eggs, ginger, green onions, and mushrooms. Photography Credit: Elise Bauer This Chinese egg drop soup from my friend and guest contributor Garrett McCord couldn't be easier! In a large pot over medium heat, bring broth and ginger to boil. You can have Easy Egg Drop Soup using 8 ingredients and 4 steps. Here is how you cook it.
Ingredients of Easy Egg Drop Soup
- It’s 4 cups of chicken broth or stock.
- It’s 2-3 tbs of cornstarch (based on how thick you like it).
- It’s 1/2 tsp of ground ginger.
- It’s 1/4 tsp of ground turmeric.
- It’s 1/4 tsp of garlic powder.
- You need 3 of eggs.
- It’s 2 of green onions – sliced on a bias (optional).
- You need 1 tsp of Sesame oil (optional).
Whisk soy sauce and cornstarch together then whisk into broth. In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using.
Easy Egg Drop Soup step by step
- In a medium sauce pan wisk together chicken broth, cornstarch, ginger, and turmeric. Bring to a simmer over medium high heat. Stirring frequently. While broth is heating up, wisk eggs together in a separate bowl. Set aside..
- When broth simmers reduce heat to medium low. Slowly begin stirring in a circular motion. As you stir, slowly drizzle in beaten eggs to form into "ribbons". If using green onions, stir in two thirds of the slices immediately after eggs..
- Turn heat to low and let soup sit 2 minutes. Drizzle in sesame oil if using and stir to combine. Dish up and garnish with remaining green onions to serve..
- Note: For thinner egg ribbons continue stirring with the wisk when adding eggs. For thicker ribbons switch to a wooden spoon..
In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency. Making these soups during the winter months would help warm up the kitchen as we started our day, and, oftentimes, I would have a small cup of wonton soup broth or egg drop soup to start the day. Then a delicious batch of egg drop soup can simmering on the stove and ready to be served in no time.