Easy Egg Drop Soup Recipe!

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: vegetable broth

Lower sodium option for health; vegetable broth can be more economical.

eggs

🥗Healthier: egg whites

💰Cheaper: tofu

Egg whites reduce cholesterol; tofu is a budget-friendly protein alternative.

Bring homemade chicken stock to a boil in a pot.

Slice shiitake mushrooms and baby corn.

Sear shiitake mushrooms in a hot wok with a little oil until they are cooked and flavorful.

Add sweet corn and its water into the boiling stock.

Add the seared shiitake mushrooms into the stock for flavor.

Whisk together 4 medium eggs with a pinch of salt, white pepper, and a little sesame oil.

Prepare a corn flour paste with a ratio of two to one water to corn flour, adding it gradually to the boiling stock until the desired thickness is reached.

Turn off the heat after boiling and let the soup sit for a couple of minutes.

Stir the soup gently to create a whirlpool and gradually pour in the whisked eggs to form wisps.

Serve the soup garnished with sliced spring onions and optional black vinegar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens