Easy Egg Drop Soup
A delightful and simple recipe capturing the essence of homemade goodness with a savory chicken broth and delicate ribbons of egg.
Ingrédients
Main Ingredients
- 4 cups chicken broth Use homemade or store-bought.
- 2 large eggs
- 2 tablespoons cornstarch Use certified gluten-free for a gluten-free version.
- 2 tablespoons water For mixing with cornstarch.
- to taste Salt Adjust according to preference.
- to taste Green onions For garnish.
Instructions
Preparation
- Gather all your ingredients together. Measure out the chicken broth, cornstarch, and water. Crack the eggs into a bowl and set them aside for whisking later.
Cooking
- In a large pot, bring the chicken broth to a boil over medium-high heat.
- In a small bowl, combine the cornstarch and water to make a slurry.
- Once the broth is boiling, reduce the heat to low and pour the slurry into the pot while stirring constantly.
- Whisk the eggs in a separate bowl until fully combined.
- Slowly drizzle the whisked eggs into the pot while stirring gently in a circular motion.
- Let the soup simmer for another minute until the eggs are fully set.
- Taste and season with salt as needed.
Serving
- Garnish with sliced green onions if desired and serve hot.
Notes
For a richer flavor, add a splash of soy sauce or sesame oil just before serving. Consider adding vegetables like mushrooms or bell peppers for extra nutrition.