egg drop soup
This delicious Egg Drop soup is easily made in your own kitchen with only all natural ingredients at a fraction of the cost of eating out. It brings green onions, ginger, chicken broth and eggs together in perfect harmony for an ultra tasty yet simple soup. I love to serve it with any kind of stir fry or Chinese appetizer. It really makes a tasty addition to a small dinner party or Saturday night wok stir fry.
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yield
6 serving(s)
prep time
5 Min
cook time
10 Min
method
Stove Top
Ingredients For egg drop soup
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2 Tbspcornstarch
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6 clow sodium chicken broth
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1/2 Tbspsesame oil
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4green onion chopped (white and green parts separated)
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1 tspground ginger
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1/4 tspground white pepper
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4eggs lightly beaten
How To Make egg drop soup
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1In a small bowl whisk together the cornstarch and 1 cup chicken broth; set it aside.
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2Heat sesame oil in a dutch oven or heavy stockpot over medium heat. Add the white parts of the green onion; cooking and stirring for 1 minute. Add the ginger, turmeric, and white pepper; cooking and stirring for about 45 seconds. Pour in the remaining 5 cups of chicken broth. Whisk in the chicken broth mixed with the cornstarch. Bring the pot to a low simmer and let it cook for about 5 minutes.
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3Pour the beaten eggs into a pastry bag or zipper lock storage bag and snip the corner creating just a very small hole. Move the bag over the pot gently pushing the eggs out of the bag while very slowly stirring the pot with a spoon using your other hand. The key here is very slowly.
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4Finally spoon the soup into bowls and garnish with the green parts of the scallions.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Egg Drop Soup:
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