Chinese Egg Drop Soup – a delicious recipe with chicken stock, ginger, soy sauce, cornstarch, eggs, green onions. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Using your KitchenAid(R) Cast Iron Cookware over high heat, bring your chicken stock, grated ginger and soy sauce to a boil. In a small bowl or cup, mix together a few tablespoons of the chicken stock from your KitchenAid(R) Cast Iron Cookware with the cornstarch until blended together and there are no more lumps.
2
Slowly pour the cornstarch mixture into the chicken stock and stir until dissolved and the stock has thickened a bit. Turn the heat to a low simmer and then slowly pour in your beaten eggs, while stirring your soup in one direction. Add in the tofu, turn off the heat and add in the green onions. Taste and add a touch more soy sauce if needed. Serve immediately and enjoy.
642
kcal
Calories
20
g
Fat
9
g
Carbs
104
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 cups chicken stock, 1 teaspoon ginger fresh grated, 2 tablespoons low sodium soy sauce, 1 tablespoon cornstarch, and more.
Yes, Chinese Egg Drop Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
