You can make this soup in 10 minutes or less which makes for an easy dinner anytime! Throw a couple of crackers or crunchy wonton pieces on top any you’ll have a meal anyone would love.

Do you want more of a well rounded meal? Steam broccoli or make some quick stir fry veggies to have one the side.

Tips for this recipe:

• Slowly poor in the egg mixture to the broth while stirring the broth. If you do it too quickly, the eggs will scramble and the soup will be chunky!
• To jazz up this recipe, have soy sauce or sriracha on the table as well. This can add spice for those who like the heat or just enhance the overall flavor.

Recipe:

Egg Drop Soup

For the original recipe click here.

Ingredients:

2 eggs

1 egg white

1 1/2 tablespoons cornstarch

4 cups chicken stock

1/4 teaspoon garlic salt

1/8 teaspoon black pepper

1/8 teaspoon ground ginger

6 stalks green onions

Instructions:

1. Add eggs and eggs white to a small bowl and whisk.
2. Combine cornstarch with 3/4 cup of chicken broth and stir until fully incorporated.
3. Pour the remaining chicken broth to a pot and add garlic salt, ginger, black pepper, and 3 stalks of green onions. Stir and bring to a rapid boil.
4. Add cornstarch mixture to boiling broth and stir until thickened (1 – 2 minutes).
5. Once combined and broth is back to a rolling boil, gently stir clockwise. Gently stir and pour in eggs.
6. After all of the egg mixture has been poured in, stir until all egg is cooked (30 seconds).
7. Chop additional green onions and garnish.

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