Asian Recipes - Egg Drop Soup Recipe - How to make Egg Drop Soup Recipe

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and suitable for vegetarians.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickening agent, while flour is more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos are often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is budget-friendly.

Prepare 200 grams of mushrooms and slice them into two pieces.

Chop 1 green onion into small pieces.

Crack 3 eggs into a bowl and beat them.

Add 1 teaspoon of vegetable stock, 1/2 teaspoon of salt, and white pepper to the eggs and mix until combined.

In a small bowl, mix 3 tablespoons of cornstarch with 6 tablespoons of water to create a slurry.

Pour 4 cups of water into a pot and bring it to a boil.

Once boiling, add the sliced mushrooms and 1 teaspoon of vegetable stock, along with 1/2 teaspoon of salt and a little white pepper.

Once the mushrooms are cooked, stir in the cornstarch slurry.

Slowly pour in the beaten egg mixture while stirring the soup.

Garnish with chopped green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens