Description
Whip up a delicious and comforting Egg Drop Soup in just 15 minutes, perfect for a quick weeknight dinner or a cozy lunch. This simple yet flavorful dish features delicate ribbons of beaten eggs swirling in savory chicken broth, enhanced by garlic powder and ground ginger.
Ingredients
Scale
- 1 tablespoon vegetable oil
- ¼ cup chopped green onions (plus more for garnish)
- 5 cups low sodium chicken broth (divided)
- 2 to 3 tablespoons cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger powder
- 2 large eggs (lightly beaten)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper (to taste)
- Red pepper flakes (for garnish)
Instructions
- Heat vegetable oil in a soup pot over medium-high heat.
- Add chopped green onions and sauté for about a minute. Pour in 4 cups of chicken broth and stir.
- In a mixing bowl, whisk together the remaining chicken broth and cornstarch until smooth.
- Gradually add the cornstarch mixture to the pot while whisking continuously.
- Stir in garlic powder and ground ginger; bring the soup to a simmer.
- Reduce heat to low, strain the beaten eggs into the soup slowly using a wire mesh sieve.
- Cook for an additional minute, then season with salt and pepper to taste.
- Garnish with chopped green onions and red pepper flakes before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 86
- Sugar: 0g
- Sodium: 680mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg