By Marlene Bentzien
Egg Drop Soup
5 steps
Prep:5minCook:10min
This restaurant-style Egg Drop Soup recipe only takes about 15 minutes to make and it's my absolute fave.
Updated at: Thu, 17 Aug 2023 01:43:30 GMT
Nutrition balance score
Unbalanced
Glycemic Index
32
Low
Glycemic Load
3
Low
Nutrition per serving
Calories106.3 kcal (5%)
Total Fat4.4 g (6%)
Carbs9 g (3%)
Sugars2.8 g (3%)
Protein7 g (14%)
Sodium392.7 mg (20%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Whisk together stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium sauce pan until smooth. Heat over high heat until the stock comes to a simmer, stirring occasionally.
Step 2
Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl. (I find the measuring cup easier for pouring.)
Step 3
Once the broth reaches a simmer, use a fork or a whisk to stir the broth in a circular motion, creating a “whirlpool.” Then slowly pour the whisked eggs into the soup as you continue stirring, in order to create long egg ribbons.
Step 4
Remove pan from heat. Stir in the sesame oil, green onions and corn (optional) until combined. Season with salt and pepper to taste, also adding a dash or two of more sesame oil if needed.
Step 5
Serve immediately, sprinkled with additional green onions.
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