Sometimes you just want something simple and effortless for supper and egg drop soup fits that order perfectly with warm broth filled with swirls of delicate egg.
To begin, you’ll need some simple ingredients. In a Dutch oven, combine 2 cups of vegetable broth, 2 tablespoons of soy sauce and a teaspoon of fresh grated ginger. You’ll need 4 cups of chicken broth as well, but before you pour that into the Dutch oven, pour a little of it (about a third of a cup) into a little glass. Then pour the rest into the pot. Stir the contents of the pot together and bring it to a boil.
While that is heating up, whisk 2 eggs in a dish until smooth. Set it aside for a moment.
Grab the little glass with the broth, and add in a tablespoon of cornstarch. Whisk this smooth.
Pour the cornstarch mixture into the boiling broth.
With the broth boiling, begin stirring it around in one direction, so that the liquid begins to swirl around the pot. While you are stirring, slowly drizzle the beaten egg into the soup. The egg will fan out and instantly cook in the broth. Add in a half teaspoon of white pepper. Turn off the heat.
Serve topped with slices green onions.
Enjoy!
- 2 cups vegetable broth
- 4 cups chicken broth, divided
- 2 Tb soy sauce
- 1 tsp fresh grated ginger
- 2 eggs
- 1 Tb cornstarch
- ½ tsp white pepper
- 2 green onions, sliced
- To begin, in a Dutch oven, combine the vegetable broth, soy sauce and grated ginger. Before you pour the chicken broth into the Dutch oven, pour a little of it (about a third of a cup) into a little glass. Then pour the rest into the pot. Stir the contents of the pot together and bring it to a boil.
- While that is heating up, whisk the eggs in a dish until smooth. Set it aside for a moment.
- Grab the little glass with the broth, and add in the cornstarch. Whisk this smooth. Pour the cornstarch mixture into the boiling broth.
- With the broth boiling, begin stirring it around in one direction, so that the liquid begins to swirl around the pot. While you are stirring, slowly drizzle the beaten egg into the soup. The egg will fan out and instantly cook in the broth. Add in the white pepper. Turn off the heat.
- Serve topped with slices green onions.
- Enjoy!
DB, Foodie Stuntman | Crazy Foodie Stunts says
January 9, 2015 at 6:56 pmWOW! That is easy to prepare! I bet it’s tasty too.
Alice says
January 9, 2015 at 11:24 amThis looks great! What does the cornstarch slurry do for the soup though? Yours is the first recipe that I’ve seen that calls for cornstarch. :)
Constance J Smith says
January 9, 2015 at 3:26 pmEgg Drop Soup is very thin, but adding the cornstarch adds the tiniest bit of body to the broth.
Liz says
January 9, 2015 at 8:15 amThank you Constance for the nice soup recipes and have a great weekend.
Family Foodie says
January 9, 2015 at 7:52 amSuch a great recipe!
Janelle says
January 9, 2015 at 7:36 amYum! I LOVE egg drop soup! :)
Sarah | Curious Cuisiniere says
January 9, 2015 at 7:09 amI have wanted to try making this at home for so long! Thanks for the recipe and inspiration to finally do it!
Renee says
January 9, 2015 at 6:24 amWow! So quick and easy to make. And so perfect for this super cold weather right now.
Cindys Recipes and Writings says
January 9, 2015 at 6:07 amI love Egg Drop soup! I haven’t made it in a long time. Quick and easy, thanks for the reminder!