Egg Drop Soup

This easy egg drop soup is a simple dish made with beaten eggs, green onions, ginger and corn, all in a complex and savory broth. A classic dish that tastes even better than what you'd get at a restaurant!

Course Soup

Cuisine Asian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 94kcal

Author Sara Welch

Ingredients

4 cups chicken broth divided use
1 1/2 tablespoons cornstarch
1/2 teaspoon fresh ginger finely grated or minced
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
salt and pepper to taste
3 eggs beaten
1/3 cup corn kernels
1/4 cup green onions sliced, plus more for garnish

Instructions

Whisk together 1/4 cup of chicken broth with the cornstarch until smooth. Set aside.
Place the rest of the broth, ginger, soy sauce, sesame oil, salt and pepper in a pot over medium heat. Bring to a simmer.
Slowly whisk in the cornstarch mixture. Increase the heat to high and bring to a boil. Cook for 1 minute, then turn the heat back down to medium.
Use a spoon to slowly stir the soup in a circular motion, while streaming in the beaten eggs at the same time.
Stir in the corn and green onions and cook for 1 more minute. Serve, garnished with additional green onions if desired.

Video

Nutrition