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Asian Egg Drop Soup
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- #111358
A classic egg drop soup made with chicken stock, soy sauce, cornstarch, eggs, and green onions.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
4 cups chicken stock, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons chicken stock
1 tablespoon soy sauce
1 tablespoon cornstarch
2 eggs, lightly beaten
2 green onions, chopped, including ends
salt and white pepper, to taste
directions
Bring first measure of soup stock and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and remaining chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer.
Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately
added by
ron42
nutrition data
72 calories, 3 grams fat, 4 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
November 18, 2013
Ooo, I love egg drop soup. This strikes me as a pretty basic recipe. But it was great. Very satisfying.
November 14, 2013
A simple but tasty soup. Very good balance of flavors.