Real Easy and Real Tasty Egg Drop Soup

Rachel Pardoe's Note:

Again, adopted this recipe after living in China. It's really great as a starter or even as a quick snack! I like my egg drop soup gingery. Feel free to reduce amount of ginger if you're not a fan. I've removed the optional msg from the recipe, as I so rarely use it anyway.

• Total Time: 12 mins
• Prep Time: 5 mins
• Cook Time: 7 mins

Ingredients:

Serves: 3

Yield: 3.0 bowls

• 1 ½ tablespoons cornstarch
• 1 ½ tablespoons cold water
• 4 cups chicken broth
• 2 teaspoons very finely chopped fresh ginger
• ¼ cup chopped scallion
• 3 eggs , beaten
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil

Directions:

1. Mix cornstarch and cold water in a small bowl. Set aside.
2. Put chicken broth, ginger and scallions in a pot and bring to a full boil. Turn off heat once boiled.
3. Add beaten eggs to the broth and immediately start stirring with a fork. Eggs should not be forming lumps. If they are, it is because the eggs were not stirred quickly enough after pouring into the broth. Eggs should have a silky texture and appearance.
4. Add cornstarch mixture and turn heat on low until broth thickens slightly. Turn heat off.
5. Stir in soy sauce, and sesame oil. Enjoy!

Reviews

[KatMcC]

My family loved this soup! I didn't have the scallions, or the sesame oil, plus I forgot the soy sauce. It was still a hit here. Thanks for posting this great recipe.

[biggmama]

Omg this was so good even better then the one I get at my local chinese place!!!

[*Parsley*]

Super egg drop soup! I made this according to the recipe but did not use the optional msg. The flavor and texture was just right. I like this soup gingery, too. Thanx for sharing!