Ingredients for Asian Egg Drop Soup
- 4 cups chicken broth
- 1 teaspoon fresh ginger, grated
- 2 tablespoons fresh chives, chopped
- Salt (to taste)
- 1 teaspoon cornstarch
- 2 large eggs
- 1/4 teaspoon white pepper
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon sugar
- 2 green onions, sliced thin
- 1/4 cup sliced mushrooms
- 2 tablespoons soy sauce
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How to Make Asian Egg Drop Soup
- In a large saucepan, combine 4 cups of chicken broth, 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger), and 2 tablespoons chopped fresh chives (or 1 tablespoon dried chives).
- Bring the mixture to a rolling boil over medium-high heat.
- In a small bowl, whisk together 1/4 cup of the reserved chicken broth with 1 teaspoon cornstarch until completely smooth.
- Once the broth is boiling, slowly pour in the cornstarch mixture, stirring constantly. The soup will slightly thicken.
- In a separate small bowl, lightly whisk 2 large eggs.
- Reduce the heat to medium-low. Slowly drizzle the whisked eggs into the simmering soup, while continuously stirring with a fork or chopsticks to create delicate egg ribbons.
- Continue to cook for 1-2 minutes, or until the eggs are cooked through but still slightly tender. Do not overcook.
- Taste and adjust seasoning as needed. If using, stir in 1/4 cup thinly sliced mushrooms or 2 green onions during the last minute of cooking.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
3g
Fat
5g
Carbs
1g
