Quick and Easy Egg Drop Soup

Quick and Easy Egg Drop Soup

from simplyrecipes.com
Soup
20 min
4 servings
159 kcal / serving

This easy Chinese egg drop soup is ready in less than 15 minutes and uses less than 10 ingredients.

Ingredients

  • 4 cupschicken stock, homemade preferred
  • 1 tablespooncornstarch
  • ¾ cupenoki mushrooms or sliced shiitake mushrooms
  • 3green onions, chopped
  • scant 1/2 teaspoon grated ginger
  • 1 tablespoonsoy sauce (use gluten-free soy sauce if cooking gluten-free)
  • ¼ teaspoonwhite pepper
  • 3 largeeggs, lightly beaten

Directions

  1. 1

    Measure out 1/2 cup of the stock and mix with the cornstarch until dissolved.

  2. 2

    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. 3

    Slowly pour in the beaten eggs while stirring the soup slowly. The egg will spread out into ribbons.

  4. 4

    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!