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Egg Drop Soup Recipe

Ingredients

How to make it

  • 1. Warm the stock or broth: Pour the stock into a saucepan and place over medium-high heat. Put the smaller flavoring extras you're using into a tea ball or spice bag. Add all your flavoring extras to the saucepan with the stock. Turn down the heat to medium-low and simmer for 15 minutes. Scoop out all the flavoring extras with a slotted spoon. Taste and add salt or soy sauce as needed.
  • 2. Add any extra ingredients: Add any soup extras to the stock and simmer for five minutes. Save some scallions for sprinkling on top of the soup at the end.
  • 3. Whisk cornstarch into the broth: Scoop out 1/4 cup or so of the stock and whisk it with 1 tablespoon of cornstarch in a small bowl. Whisk this back into the stock and let it simmer for a minute or two until the broth no longer tastes starchy.
  • 4. Whisk the eggs with cornstarch: Whisk together the eggs in a small bowl with the remaining teaspoon of cornstarch. Make sure your soup is at a bare simmer.
  • 5. Drizzle the eggs into the hot broth: Holding a fork over the bowl (see photo), pour the eggs slowly through the tines. Whisk the broth gently with your other hand as you pour. Let the soup stand for a few seconds to finish cooking the eggs.
  • 6.Serve immediately, topped with thinly sliced scallions.

Reviews & Comments 2

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  • twill10 8 years ago
    Thanks for the bookmarks. and comments
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  • NPMarie 8 years ago
    Love egg drop soup..this sounds amazing;)
    Was this review helpful? Yes Flag

The Cook

twill10 Cape Girardeau, MO

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