Egg Drop Soup
A comforting and simple soup made with eggs and chicken stock, perfect as an appetizer or light meal.
Ingredients
Main Ingredients
- 2 pieces Eggs
- 4 cups chicken stock Use low sodium if preferred.
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
- ¼ teaspoon garlic salt
- ⅛ teaspoon black pepper
- 3 pieces scallions, sliced Additional for garnish if desired.
Instructions
Preparation
- In a saucepan over medium-high heat, mix 3.5 cups of chicken stock, ground ginger, garlic salt, and black pepper.
- Stir the cornstarch into the remaining 0.5 cup of chicken stock and set it aside.
- In a small bowl, whisk the 2 eggs and set them aside.
Cooking
- When the seasoned chicken stock reaches a boil, add in the cornstarch mixture and stir well.
- Add in the sliced scallions.
- Bring the broth back to a rolling boil. Once boiling, stir the broth in one direction using a non-slotted spoon.
- While stirring, slowly pour in the whisked eggs. The eggs will cook immediately upon contact with the hot broth.
Notes
For best flavor, use fresh ingredients. Adjust seasonings to taste. Serve hot garnished with extra green onions or pepper.