Egg Drop Soup – a delicious recipe with chicken broth, cornstarch, ground ginger, garlic, eggs, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Whisk together chicken stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium saucepan until combined and no lumps remain.
2
Heat over high heat until boiling, stirring occasionally.
3
Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl.
4
Once the broth reaches a boil, remove from heat.
5
Then use a fork or whisk to stir the broth in a circular motion, while slowly pour the whisked eggs into the soup to create egg ribbons.
6
Stir in the sesame oil, green onions (optional) until combined.
7
Season with salt and pepper to taste.
8
Serve immediately, topped with additional green onions for garnish.
595
kcal
Calories
20
g
Fat
13
g
Carbs
88
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 cup chicken broth, 2 tbsp cornstarch, 1 tsp ground ginger, 1/4 tsp garlic salt, and more.
Yes, 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.
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