Egg Drop Soup
4 portions
15mThis is a classic soup in many Chinese restaurants. Egg slowly stirred into hot chicken broth creates whispy textured eggs. Feel free to add tofu, chicken or any of your other favorite toppings.
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What you will need
4 cups Chicken Stock
2 Tbsp Cornstarch
1 tsp ground Ginger
1/4 tsp Garlic Powder
3 Eggs
1/2 tsp Toasted Sesame Oil
3 Green Onions
1/2 tsp Salt
1/4 tsp Black Pepper
1/3 cup Frozen Corn
(Nutritional facts 372 calories, 28.61 g fat, 12.39 g carbohydrates, 17.25 g protein, 1074 mg cholesterol, 464 mg sodium)How to cook
1
2
Gather all ingredients.
3
Portion all ingredients.
4
Add the broth to a pot, add cornstarch, ground ginger, and garlic powder.
5
Whisk the cornstarch and seasonings into the broth. Turn on the heat and bring to a boil stirring every so often. Season with salt and pepper.
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Whisk the eggs with a fork.
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Make sure the broth is simmering and then stir the broth into a whirlpool. Slowly pour in the eggs and continue stirring to create strands of egg in the soup.
8
Take the soup off the heat and add the toasted sesame oil, sliced green onions, and corn.
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