Homemade Egg Drop Soup
This Homemade Egg Drop Soup Recipe is just like your favorite Chinese takeout soup and only takes 10 minutes to make. PREP TIME: 5 minutes COOK TIME: 10 minutes TOTAL TIME: 15 minutes
Ingredients
2 Eggs
4 cups chicken stock
1 tablespoon cornstarch
1 tsp. ground ginger
¼ tsp. garlic salt
⅛ tsp. Black Pepper
3 scallions, sliced
Instructions
Mix 3 1/2 cups chicken stock, ginger, garlic salt and pepper in a saucepan over medium-high heat. Stir cornstarch into the remaining 1/2 cup chicken stock and set aside.
In a small bowl, whisk 2 Eggland's Best eggs. Set aside.
When seasoned chicken stock comes to a boil, add in cornstarch mixture. Stir. Add sliced green onions.
Bring broth to a rolling boil. Once achieved, stir broth with a non-slotted spoon in one direction. While stirring, slowly pour in eggs. Eggs will cook as soon as they hit the broth. Top with extra green onions, if desired.
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