Egg Drop Soup
Make restaurant-style Egg Drop Soup at home in minutes! Flavorful broth with perfect egg ribbons. Lots of tips included for perfect results.
Servings: 4
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 tablespoon minced fresh garlic
- 1 teaspoon minced fresh ginger root
- ¼ teaspoon ground black pepper
- ½ cup shredded carrots
- ½ cup frozen yellow corn
- 3 green onions sliced (white bottoms and green tops divided)
- 6 cups chicken broth
- 3 tablespoons cornstarch
- 3 tablespoons water
- 4 lightly beaten eggs
- 1/4 teaspoon Turmeric optional, for color
Instructions
- In a large stock pot, heat olive oil over medium high heat.
- Flavor the oil with the garlic, ginger and ground black pepper. (About 1 minute)
- Add the carrots, corn and white part of the green onions and cook for about 3 minutes or until fully cooked and tender.
- Add the chicken broth and simmer for about ten minutes.
- In a small bowl, whisk together the cornstarch and water and slowly pour into soup. Allow to thicken, stirring constantly. Remove from heat once desired consistency is reached.
- Create a “whirlpool” in the stock pot by gently stirring the soup in a clockwise motion.
- Slowly pour the beaten eggs into the whirlpool and use chopsticks to help separate the egg stream.
- Allow the eggs to cook and set in the hot broth for a few minutes.
- Top with green onion tops and serve.
Notes
- If using turmeric to enhance coloring, you can add at Step 5 and adjust as needed.
- Storage - The soup is best served immediately, but you can store leftovers in an airtight container in the refrigerator to enjoy within a couple of days.
- Reheating - When reheating, you want to be careful not to overheat as that will overcook the eggs. I recommend reheating in a pot on the stove on medium-low heat, stirring until warmed. You can also reheat it in the microwave, but I would do so in 15-30 second intervals so you don’t overheat it.
- There are lots of tips in the accompanying post, so be sure to read all of them for the best results.
Nutrition
Calories: 228kcal | Carbohydrates: 14g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1367mg | Potassium: 473mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3059IU | Vitamin C: 29mg | Calcium: 63mg | Iron: 2mg
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