Chinese Egg Drop Soup
This was the first time I have ever made Chinese Egg Drop Soup and the recipe I used was absolutely delicious! It tasted just like the soup in the Chinese Restaurants. It was easy and fun to make and I will definitely be making this recipe again!
In a small pot combine chicken broth,
ginger slice and the white part of the green onions.
Heat over high heat until soup comes to a boil.
Turn to a low heat and simmer.
In a small bowl whisk the cornstarch and water
together until the cornstarch is completely dissolved.
Drizzle cornstarch mixture into the hot soup mixing with a spatula.
Add salt and pepper and stir.
Drizzle eggs through the tines of a fork into the hot soup.
Let the eggs sit for a few seconds then gently stir breaking up the egg.
Drizzle the oil and sprinkle the green part of the onion on top.
Chinese Egg Drop Soup
4 cups chicken broth
3 green onions, chopped with the white and green parts separated
1 slice ginger or 1/8th tsp ground
1/4 tsp white pepper
1/4 tsp fine sea salt, or to taste
4 tsp cornstarch
2 Tbl water
4 large eggs, beaten
2 tsp sesame oil
Combine chicken broth, the white part of the green onion and ginger in a small pot. Cook over high heat until it boils. Turn burner to a low heat and let simmer.
Combine cornstarch and water in a small bowl. Whisk until cornstarch is dissolved. Swirl mixture into the hot soup. Add salt, pepper and mix well with a spatula.
To add the eggs, drizzle them slowly through the tines of a fork into the hot soup. Let the eggs set for a few seconds and then gently stir breaking up the egg to your desired sized pieces.
Drizzle sesame oil and sprinkle with the green part of the green onion.
I have never tried that kind of soup. Sounds like it would be good and full of protein.
OMG I love this soup! the flavor is so good and different!
Such a lovely recipe 🙂
One of the first recipes I learned from an aunty (except without the cornstarch). 🙂
I think I mixed my egg too much when I drizzled it into the soup but the taste was absolutely amazing! How do you drizzle your egg into the hot soup? It is a hard one to make the picture look pretty.
I make a different version of egg drop soup – mainly started making it so I could have the protein and fats from the eggs – and your recipe here shows the traditional recipe – perhaps some day (sigh) I could maybe make this version – but I am trying beef jerky first
I would love to see your recipe too! I have only had it this way.
well I am honored you would ask. And I really do not follow a recipe. I usually add two bouillon cubes – to two cups of boiling water. I let a piece of chicken simmer and add a few veggies (whatever I might have – and often i grind them up in the nutri-bullet) then after it is all savory – I pull apart the meat and simmer a little more – I add the eggs and stir rather quickly. That is it. I might add a big tbls of full fat sour cream and serve with almond flour bread. It works for me…. I sometimes add different seasonings –
Thank you! I also like changing my seasonings to keep them interesting! I like using my inversion blender like you do the Bullet! Sounds like a really good way to fix it and healthy!
well thanks – and I think you know this – but i really like your blog – 🙂
Awe thank you so much! You have a wonderful one as well!
Sounds yummy. I love egg drop soup and have never made it!
Me too until now. I always ordered it when I go to Chinese Restaurants but not any more! Give it a try it was fun to make and delicious! Thanks cmartzloff!
Reblogged this on mamabatesmotel.
You’re welcome ! I love egg drop soup…
Easy with egg soup, but looks good! Thanks for sharing, my friend :))
Thank you we absolutely loved this! Have a great day Alex!
Thanks, have a nice day :))