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–+ servings

Egg Drop Soup

Print Recipe
Cook Time 10 minutes
Total Time 10 minutes
Course Appetizer, Side Dish
Cuisine Asian
Servings 2 people

Ingredients
  

  • 3 cups chicken broth
  • 2 green onions
  • 1 coin ginger, about 1/4" thick
  • 1/2 cup corn You can use frozen or canned
  • 2 tsp Better than Bouillon chicken base or 1 tsp chicken bouillon powder
  • 1 tsp sugar
  • 1 pinch turmeric
  • 1/8 tsp white pepper
  • 1/2 tsp salt
  • 1 tsp sesame oil

For the cornstarch slurry

  • 1 tbsp corn starch
  • 3 tbsp water

Instructions
 

  • Add chicken broth into a pot. Pound the white part of a green onion stalk and add it to the pot along with the ginger coin.
  • Bring the broth to a boil and reduce to a simmer. Cover the pot with a lid and allow to simmer for 5 minutes, then use tongs to remove the green onion stalk and ginger coin.
  • Add chicken bouillon base or powder, white pepper, sugar, salt, and turmeric and mix until the seasonings have fully dissolved. Add the corn and allow to simmer for 2 minutes.
  • In a small bowl, whisk the eggs and add a tablespoon of water. Slowly drizzle in the eggs and use a wooden spoon to stir with your other hand. Gently mix with a wooden spoon until the egg ribbons form then take the pot off the heat so the eggs do not overcook.
  • Thinly slice just the green parts of the other green onion and add to the pot.
  • Pour the soup into individual bowls and serve immediately.
Keyword asian soup recipes, asian soups, easy soup recipe, easy soup recipes, egg drop soup, soup season, soup series
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