Egg Drop Soup
Ingredients (2 Servings)
- 4 cups chicken or vegetable broth (low-sodium for a healthier option)
- 2 large eggs
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thicker soup)
- 1/2 teaspoon ginger, finely grated
- 1 clove garlic, minced
- 1/4 teaspoon white pepper (or black pepper to taste)
- Salt, to taste
- 2 green onions, chopped
- 1/2 teaspoon sesame oil (optional)
- Soy sauce or tamari, to taste (optional)
Directions
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Prepare the broth: In a medium saucepan, bring the chicken or vegetable broth to a gentle boil over medium-high heat. Add ginger, garlic, and white pepper. Allow the flavors to meld for about 2-3 minutes.
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Thicken the soup (optional): Stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water) to slightly thicken the soup. Let it cook for another 2-3 minutes until the broth is slightly thickened.
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Prepare the egg: Crack the eggs into a bowl and beat until well-mixed. Once the broth is gently simmering, slowly drizzle the egg into the soup while stirring in one direction with a fork or whisk. This will create delicate egg ribbons in the soup.
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Season and garnish: Taste the soup and add salt and soy sauce if needed. Remove from heat and stir in the sesame oil (optional). Serve hot, topped with chopped green onions.
Nutrition
- Calories: ~100 kcal (without optional ingredients)
- Protein: ~6 g
- Carbohydrates: ~5 g
- Fat: ~5 g
- Fiber: ~1 g
