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Home » Recipes » Entrées » Soups and Stews » Homemade Egg Drop Soup

Homemade Egg Drop Soup

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.

How to make Homemade Egg Drop Soup | Get the recipe from Cosmopolitan Cornbread

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.

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While that is heating up, whisk 2 eggs in a dish until smooth. Set it aside for a moment.

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Grab the little glass with the broth, and add in a tablespoon of cornstarch. Whisk this smooth.

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Pour the cornstarch mixture into the boiling broth.

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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.

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Serve topped with slices green onions.

How to make Homemade Egg Drop Soup | Get the recipe from Cosmopolitan Cornbread

How to make Homemade Egg Drop Soup | Get the recipe from Cosmopolitan Cornbread

 

Enjoy!

How to make Homemade Egg Drop Soup | Get the recipe from Cosmopolitan Cornbread

Homemade Egg Drop Soup

How to make Homemade Egg Drop Soup | Get the recipe from Cosmopolitan Cornbread

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.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 2 cups vegetable broth
  • 4 cups chicken broth, divided
  • 2 Tb soy sauce
  • 1 tsp fresh grated ginger
  • 2 eggs
  • 1 Tb cornstarch
  • 1/2 tsp white pepper
  • 2 green onions, sliced

Instructions

  1. 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.
  2. While that is heating up, whisk the eggs in a dish until smooth. Set it aside for a moment.
  3. Grab the little glass with the broth, and add in the cornstarch. Whisk this smooth. Pour the cornstarch mixture into the boiling broth.
  4. 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.
  5. Serve topped with slices green onions.
  6. Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 73Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 98mgSodium: 1732mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 6g

This data was estimated and provided by Nutritionix. Accuracy not guaranteed.

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