Ingredients
2 tbsp cornstarch
6 cups low-sodium chicken broth
½ tbsp sesame oil
4 green onions, chopped (white and green parts separated)
1 tsp ground ginger
¼ tsp ground turmeric
¼ tsp ground white pepper
1 tbsp low-sodium soy sauce
4 large eggs, lightly beaten
Instructions
Whisk cornstarch with 1 cup chicken broth; set aside.
Heat sesame oil in a pot over medium heat. Add the white parts of the green onion, cook for 1 minute. Add ginger, turmeric, and white pepper; cook for 45 seconds.
Add remaining 5 cups of chicken broth and soy sauce, bring to a boil. Whisk in cornstarch mixture, simmer for 5 minutes.
Pour beaten eggs into a pastry bag, snip a small corner, and slowly drizzle into the soup while stirring slowly.
Serve hot, garnished with the green parts of the green onions.
Notes
Egg Drop Soup is a delightful, easy-to-make dish that brings warmth and nourishment to your table. Perfect for any meal, it’s a family favorite that will impress with its simplicity and taste.
- Prep Time: 5 mins
- Cook Time: 10 mins