Egg Drop Soup!
This egg drop soup recipe will make you forget the number of that Chinese restaurant forever…especially if you add dumplings!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
- 4 cups chicken broth (I like the Pacific and Imagine boxed varieties)
- 1 tablespoon soy sauce
- 1 tablespoon fresh grated ginger
- 2 tablespoons cornstarch dissolved in 3 tablespoons cold water
- 3 eggs, beaten
- Salt and pepper to taste
- Pre-cooked dumplings (see note)
- Chopped scallions for garnish
Instructions
- Put chicken broth, soy sauce and ginger in a medium saucepan and bring to a boil.
- Whisk in cornstarch mixture and stir until slightly thickened. Turn heat down to low.
- Pour in beaten egg and whisk gently for about a minute…the egg will separate a little into strands as it cooks. This is what we want!
- Season to taste with salt and pepper. If you have dumplings on hand, this is the time to add them in. Garnish with scallions. Serve at once.
Notes
We LOVE the shrimp gyoza dumplings at Trader Joe’s – pop them in the microwave until they are heated up and then stir them into your soup!
Find it online: https://www.framedcooks.com/egg-drop-soup/