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Quick and Easy Egg Drop Soup
from simplyrecipes.com
20 min
4 servings
This easy Chinese egg drop soup is ready in less than 15 minutes and uses less than 10 ingredients.
Ingredients
- 3 large eggs, lightly beaten
- 4 cups chicken stock, homemade preferred
- 1 tablespoon cornstarch
- Scant 1/2 teaspoon grated ginger
- 1 tablespoon soy sauce (use gluten-free soy sauce if cooking gluten-free)
- 3 green onions, chopped
- 1/4 teaspoon white pepper
- 3/4 cup enoki mushrooms or sliced shiitake mushrooms
Directions
- 1
Make the cornstarch slurry: Measure out 1/2 cup of the stock and mix with the cornstarch until dissolved.
- 2
Bring the soup ingredients to a boil: Place the remaining chicken stock, mushrooms, green onions (reserving a few for garnish), ginger, soy sauce, and white pepper in a pot and bring to a boil. Stir in the cornstarch slurry and reduce the heat to a simmer.
- 3
Stir in the beaten eggs: Slowly pour in the beaten eggs while stirring the soup slowly. The egg will spread out into ribbons.
- 4
Serve: Turn off the heat and garnish with a few more chopped green onions. Serve immediately. Did you enjoy this recipe? Let us know with a rating and review!