By Carol Bee Cooks
Egg Drop Gyoza Soup
6 steps
Prep:5minCook:15min
This recipe could not be easier and it's so warm and comforting on a cold day. Egg drop soup is already amazing on it's own, but it's EVEN better with chewy flavorful dumplings mixed right into the broth.
Updated at: Mon, 09 Dec 2024 07:04:02 GMT
Nutrition balance score
Unbalanced
Glycemic Index
50
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories208.2 kcal (10%)
Total Fat9.5 g (14%)
Carbs21.4 g (8%)
Sugars2.9 g (3%)
Protein9.3 g (19%)
Sodium1496.3 mg (75%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 Tbspsesame oil
2cloves Garlic
Finely minced, grated, or use 2 frozen cubes
2 tspGinger Grated
or use 2 frozen cubes
½ tspRed Pepper Flakes
Adjust based on spice preference
4 cupschicken broth
2 tspsoy sauce
1 tsprice vinegar
½ tspwhite pepper
12Frozen Gyoza Dumplings
I used Thai Shrimp Gyoza
4 Tbspwater
2 Tbspcornstarch
2eggs
beaten
Siracha
green onions
chili oil
Optional, to serve
Instructions
Step 1
In a medium saucepan, heat sesame oil over medium heat then add garlic, ginger, and red pepper flakes. Cook for 1-2 minutes stirring occasionally.
Step 2
Add chicken broth, soy sauce, rice vinegar, and white pepper. Bring to a boil for 3-5 minutes.
Step 3
Add frozen dumplings and cook for 5 more minutes.
Step 4
Meanwhile, in a small bowl, combine water and cornstarch until smooth. Pour into the soup and stir.
Step 5
Turn heat to low and slowly pour in the beaten eggs, stirring as you pour so they break apart as they cook. The eggs should cook almost instantly.
Step 6
Serve with optional toppings.
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Notes
6 liked
0 disliked
Delicious
Easy
Spicy
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