Egg Drop Soup

Course: Appetizer, Main Course, Soup

Cuisine: Asian

Keyword: egg drop soup

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 57kcal

This Chinese Egg Drop Soup is the BEST! It's quick and easy to make, making it perfect for a quick lunch or starter for dinner. It's made in only 15 minutes!

Print Recipe

Equipment

Whisk

Ingredients

4 cups chicken broth
1 tablespoon soy sauce
1 teaspoon cornstarch
¼ cup shiitake mushrooms , sliced
½ cup scallions , chopped
2 eggs , lightly beaten
Dash white pepper

Instructions

In a large saucepan, heat chicken broth and soy sauce.
When hot, ladle out a small amount, about ¼ cup or less, and whisk with 1 teaspoon cornstarch. Whisk cornstarch mixture back into soup.
Add sliced mushrooms and scallions, allow to low simmer for 2 minutes, so they soften slightly.
While stirring, slowly pour in eggs. Since the mixture is hot, they should cook as soon as they hit the liquid creating wispy eggs.
Add a dash of white pepper and serve immediately.
Garnish with additional scallions, if desired.
If you've tried this recipe, come back and let us know how it was!

Nutrition