Name: Quick and Easy Egg Drop Soup
Prep time: 7 min
Cook time: 7 min
Yield: 4
Ingredients: 3 large eggs, lightly beaten -; 4 cups chicken stock, homemade preferred -; 1 tablespoon cornstarch -; Scant 1/2 teaspoon grated ginger -; 1 tablespoon soy sauce (use gluten-free soy sauce if cooking gluten-free) -; 3 green onions, chopped -; 1/4 teaspoon white pepper -; 3/4 cup enoki mushrooms or sliced shiitake mushrooms -

Recipe information

Cooking:

7 min.

Servings per container:

Source:

More details

Ingredients for - Quick and Easy Egg Drop Soup

1. 3 large eggs, lightly beaten -

2. 4 cups chicken stock, homemade preferred -

3. 1 tablespoon cornstarch -

4. Scant 1/2 teaspoon grated ginger -

5. 1 tablespoon soy sauce (use gluten-free soy sauce if cooking gluten-free) -

6. 3 green onions, chopped -

7. 1/4 teaspoon white pepper -

8. 3/4 cup enoki mushrooms or sliced shiitake mushrooms -

How to cook deliciously - Quick and Easy Egg Drop Soup

1. Stage

Make the cornstarch slurry: Measure out 1/2 cup of the stock and mix with the cornstarch until dissolved.

2. Stage

Bring the soup ingredients to a boil: Place the remaining chicken stock, mushrooms, green onions (reserving a few for garnish), ginger, soy sauce, and white pepper in a pot and bring to a boil. Stir in the cornstarch slurry and reduce the heat to a simmer.

3. Stage

Stir in the beaten eggs: Slowly pour in the beaten eggs while stirring the soup slowly. The egg will spread out into ribbons.

4. Stage

Serve: Turn off the heat and garnish with a few more chopped green onions. Serve immediately. Did you enjoy this recipe? Let us know with a rating and review!