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Homemade Egg Drop Soup
Egg Drop Soup combines the most delicious broth with fresh egg ribbons and sliced green onions. This recipe is a quick and easy way to make your favorite Chinese takeout soup at home!
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Dinner
Cuisine:
Asian
Keyword:
Egg Drop Soup
Servings:
8
Servings
Author:
Caytlin McCleery
Ingredients
8
cups
(2 quarts) low sodium chicken broth
1/4
cup
soy sauce
1/4
cup
cornstarch
1
tablespoon
garlic powder
2
teaspoons
ground ginger
1/2
teaspoon
white pepper
1
teaspoon
sesame oil
1
teaspoon
ground turmeric
optional
6
eggs
beaten
1/4
cup
sliced green onions
US Customary
-
Metric
Instructions
Combine broth, soy sauce, cornstarch, garlic powder, ground ginger, and white pepper in a cold stockpot. Stir until there are no clumps of cornstarch.
Bring the ingredients to a boil over medium-high heat. Add in sesame oil, then reduce to a simmer.
Slowly pour in beaten eggs while stirring the soup continuously to create egg ribbons.
Remove from heat, garnish with sliced green onions, and enjoy!
Video
Notes
Feel free to increase or decrease the garlic and ginger to your taste preferences.
Nutrition
Calories:
73
kcal
|
Carbohydrates:
5
g
|
Protein:
7
g
|
Fat:
2
g
|
Sodium:
1418
mg
|
Potassium:
314
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
65
IU
|
Vitamin C:
18.2
mg
|
Calcium:
80
mg
|
Iron:
1.5
mg