Egg Drop Soup

All you need is 15 minutes and a few ingredients to bring a Chinese takeout favorite home with this quick and easy Egg Drop Soup. While typically meatless, feel free to add shrimp, chicken, or tofu for a heartier meal.

👥 5 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 5 min🔥 Cook: 10 min👤 Amy Flanigan📖 bellyfull

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

bowl
whisk
measuring cup
pot

📝 Preparation Steps

In a small bowl, create a slurry by whisking together the cornstarch and water until completely dissolved.

cornstarch2 tablespoons

Place eggs in a small measuring cup with a spout and whisk until beaten.

large eggs3

In a medium pot, whisk together the chicken stock, scallions, mushrooms, soy sauce, sesame oil, salt, ground ginger, garlic powder, sugar, and white pepper. Warm over medium-high until simmering. Add in the yellow food coloring. Taste and adjust the seasoning, if necessary.

Give the cornstarch slurry a couple stirs to make sure it's well mixed, then slowly pour into the soup while constantly stirring to avoid clumps.

cornstarch2 tablespoons

Bring the soup back up to a simmer, then remove from the heat.

Using a fork, stir the broth in a circular motion to create sort of a whirlpool. Slowly pour the beaten eggs into the soup while you continue to stir, in order to create long ribbons.

large eggs3

Ladle into bowls, top with a few scallions, and enjoy!

Nutrition Facts

calories

98 kcal

fat Content

4 g

serving Size

1 serving

fiber Content

1 g

sugar Content

1 g

sodium Content

442 mg

protein Content

8 g

trans Fat Content

1 g

cholesterol Content

112 mg

carbohydrate Content

7 g

saturated Fat Content

1 g

unsaturated Fat Content

3 g

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