Egg Drop Soup
Here is an easy and quick fix for a comforting soup with only less than 5 ingredients, done in less than 10 minutes!
Servings: 3 bowls
Calories: 140kcal
Equipment
- 1 sauce pan
- 1 chopsticks
Ingredients
- 3 cups chicken stock
- 1-2 tbsp cornstarch dilute with 3 tbsp water
- 2 eggs well-beaten
- ½ tsp salt to taste
- ¼ tsp pepper
- ½ tsp mushroom powder optional
- 1 stalk green onion
Instructions
- Crack the eggs. Use a fork to beat the eggs well.
- Mix cornstarch with water and stir well.
- Boil the chicken bone broth to a simmer.
- Turn the stove to low heat. Slowly drizzle the cornstarch slurry into the soup. The broth will thicken.
- Now, add the eggs by slowly pouring the eggs with one hand and stirring with chopsticks or a fork.
- Season the soup with salt and pepper. Taste it. Add the green onions.
Notes
- Make sure the broth is simmering when you pour in the eggs.
- Pour the eggs slowly and thinly with a measuring cup with small spout. This will ensure the eggs do not form into big clumps.
- Use a spoon, fork, or chopsticks to stir the soup while pouring the eggs. This will distribute the eggs evenly throughout the soup and create beautiful strands.
Nutrition
Serving: 3bowls | Calories: 140kcal | Carbohydrates: 12g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 773mg | Potassium: 306mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg