Egg Drop Soup is a family favorite. It was one of the first dishes that we started making at home instead of just ordering when we went out to eat at an Asian restaurant. Actually, my husband was the first one to start making it at home. I knew when he made it a second time that it had to be an easy dish. In fact, it is so quick and simple that it is starting to be my last-minute go-to lunch or dinner idea. Frankly, I like my homemade version better than what I have had at a few restaurants that I know use a powder mix as the base of their soup.
Egg Drop Soup
Ingredients
- 32 oz. chicken stock
- 2 Tbsp. chicken Better Than Bullion*
- 1/2 tsp. ground ginger/grated dry ginger or 1 Tbsp. grated fresh ginger, to taste
- 1/4 tsp. white pepper, to taste
- 1/8 tsp. ground turmeric (optional, adds color)
- 2+Tbsp. cornstarch
- 3 Tbsp. water
- 3 eggs, beaten**
- 1 green onion
Instructions
- Heat stock on med.-high and add Better Than Bullion to taste.
- Add ginger, pepper, and turmeric.
- Make a slurry by whisking the cornstarch and water together in a small bowl.
- Slowly whisk the slurry into the hot stock.
- Stir until stock mixture thickens. Add more cornstarch slurry if desired thickness is not achieved (soup with thicken more once eggs are added).
- Slowly pour the eggs into the stock while continuously slowly stirring with a spoon.
- Top with sliced green onion.
- Serve warm.
Notes
*If you are not using Better Than Bullion, you can add 1 Tbsp. soy sauce instead.
**If you like more broth and less egg pieces, use only 2 eggs. The soup in the picture was made with three eggs.
Fried wonton strips are great to have with this soup.
