Egg Drop Soup

Name: Egg Drop Soup
Cuisine: Asian, Chinese
Ingredients: 2 eggs; 4 cups chicken broth, chicken stock, or bone broth; 1 Tbsp. Cornstarch; 1 tsp. Ground ginger; 1/4 tsp. Garlic salt; 1/8 tsp. White pepper (or black for bolder flavor); 3 scallions, sliced; 4 tbsp. Soy sauce; Soft tofu, diced (optional); Sriracha, to taste

5 steps

Omit cornstarch for a thinner soup. Alternatively, add an additional ½ tablespoon for a thicker soup. Use freshly grated ginger for added immune benefits (1 tbsp. per 1/4 tsp. ground) Tofu is completely optional. This recipe is an adapted version of the recipe here: https://www.mommymusings.com/homemade-egg-drop-soup-recipe/

Updated at: Wed, 01 Jan 2025 15:04:20 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories75.3 kcal (4%)

Total Fat2.7 g (4%)

Carbs6.4 g (2%)

Sugars2.8 g (3%)

Protein6.4 g (13%)

Sodium2092 mg (105%)

Fiber0.7 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2eggs

4 cupschicken broth

chicken stock, or bone broth

1 Tbspcornstarch

1 tspground ginger

¼ tspgarlic salt

⅛ tspWhite pepper

or black for bolder flavor

4 Tbspsoy sauce

Instructions

Step 1

Set aside 1/2 cup broth. Mix remaining broth, ginger, garlic salt and pepper in a saucepan over medium-high heat. Stir cornstarch into the set aside 1/2 cup chicken stock and set aside.

chicken broth4 cups

cornstarch1 Tbsp

garlic salt¼ tsp

Step 2

In a small bowl, whisk eggs. Set aside.

eggs2

Step 3

When seasoned chicken stock comes to a boil, add in cornstarch mixture. Stir. Add sliced green onions.

scallions3

Step 4

Bring broth to a rolling boil. Once achieved, stir broth with a non-slotted spoon in one direction. While stirring, slowly pour in eggs. Eggs will cook as soon as they hit the broth. Top with extra green onions, if desired.

Step 5

Add sriracha and soy sauce to taste. Add tofu. Serve hot.