Homemade Egg Drop Soup
Servings: 5
Ingredients
- 2 c vegetable broth
- 4 c chicken broth divided
- 2 Tb soy sauce
- 1 teaspoon fresh grated ginger
- 2 eggs
- 1 Tb cornstarch
- ½ teaspoon white pepper
- 2 green onions sliced
Instructions
- 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!
See This Recipe:
https://cosmopolitancornbread.com/egg-drop-soup/Nutrition
Serving: 1c | Calories: 73kcal | Carbohydrates: 5g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 98mg | Sodium: 1732mg | Sugar: 2g
