How to Make Egg Drop Soup

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.

Start with 4 cups of chicken broth in a pot.

Add 1/4 teaspoon of white pepper, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of garlic powder to the chicken broth and stir together.

Add 1 tablespoon of cherry to the broth mixture.

Chop the bases off 2 small stalks of green onion and about an inch from the top to remove dead parts, then chop into tiny pieces for garnish.

Prepare the thickener by mixing 1 and 1/2 tablespoons of corn starch with a little water until it dissolves.

Crack 1 large egg into a cup and beat until thoroughly beaten, then add 1 tablespoon of water and beat again.

Heat the soup on high until it comes to a boil.

Once boiling, stir the thickener and add it to the soup, stirring for about a minute to thicken the broth.

Turn off the heat and quickly stir the beaten egg while slowly drizzling it into the pot, stirring with a fork to create thin shreds of egg.

Pour the soup into bowls and top with chopped green onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens