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Egg Drop Soup
Learn how to make egg drop soup with this quick and easy recipe. It takes just 15 minutes to make this light and healthy soup from scratch.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Soup
Cuisine:
American
Keyword:
egg, soup
Servings:
4
Calories:
84.3
kcal
Ingredients
1.5
tablespoons
cornstarch
4
cups
chicken broth
1/2
teaspoon
ground ginger
1/4
teaspoon
garlic salt
2
large eggs, slightly beaten
1
teaspoon
white vinegar
1/2
teaspoon
dark sesame oil
1/2
cup
thinly sliced mushrooms
2
tablespoons
thinly sliced green onion
Instructions
In a large saucepan, stir together cornstarch, broth, ginger, and garlic salt. Bring to a boil and cook for 1 minute. Reduce heat to medium-low.
1.5 tablespoons cornstarch,
4 cups chicken broth,
1/2 teaspoon ground ginger,
1/4 teaspoon garlic salt
Slowly pour eggs into the broth mixture, stirring with a fork, until the eggs are cooked (approximately 1 minute).
2 large eggs, slightly beaten
Stir in vinegar and sesame oil.
1 teaspoon white vinegar,
1/2 teaspoon dark sesame oil
Top with mushrooms and green onion.
1/2 cup thinly sliced mushrooms,
2 tablespoons thinly sliced green onion
Nutrition
Calories:
84.3
kcal