quick & easy egg drop soup

★★★★★ 1 Review
Quinnn avatar
By Family Favorites
from Not Far From Green Bay, WI

This is a wonderful recipe to serve as a light lunch or as a side dish to accompany your favorite Asian dinner. It's quick and easy, made from everyday ingredients, yet very pretty and impressive to serve to your guests. Ready to serve in just 15 minutes!

serves 4
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For quick & easy egg drop soup

  • 4 tsp. chicken better than bouillon dissolved in 4 cups of water or your own homemade chicken broth
  • 2 tb. cornstarch
  • 1 tsp. ground ginger
  • 1/4 tsp. garlic powder
  • 1/4 tsp. toasted sesame oil
  • 3 eggs, beaten in a measuring cup
  • freshly ground black pepper
  • optional: parsley flakes or green onions to garnish. also optional 4-6 drops of yellow food coloring. not necessary, but it looks like the soup you'd order at your favorite asian restaurant.
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How To Make quick & easy egg drop soup

  • 1
    Dissolve Better Than Bouillon in room temperature water in medium saucepan. Add cornstarch, ginger and garlic powder, whisking to combine.
  • 2
    Cook over medium heat to a low boil. Once boiling, cook for 1-2 minutes. Turn down burner to a low simmer. Pour beaten eggs into broth VERY SLOWLY while you stir in a large, slow circular motion. You don't want to stir too fast or the eggs will break up into tiny pieces. You're going for nice, long ribbons of egg.
  • 3
    Once the eggs have been added, turn off burner. Add freshly ground pepper and check salt to taste. Then add toasted sesame oil and 1 tsp. of parsley, if using. Garnish with diagonally cut green onions, if desired.
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