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Egg Drop Soup

  • 18 min
  • Easy
  • 13
  • Chicken stock, 2.5 qt -- 80 oz
  • Ginger root, raw, 1.25 tsp, minced -- 6 g
  • Soy sauce, 2 tsp -- 0.33 oz
  • Cornstarch, 2.5 tbsp -- 0.75 oz
  • Eggs, whole, raw, fresh, 1 cup -- 8 oz
  • Scallions, 0.5 cup -- 1 oz
  • Maggi Seasoning, 3 tbsp -- 3 tbsp
Preparation
1
Reserve 1/2 cup chicken stock. Bring ginger, remaining chicken stock, and soy sauce to a simmer.
2
Combine 1/2 reserved chicken stock with cornstarch to form a slurry. Whisk slurry into hot stock and simmer until broth thickens.
3
Beat eggs with a whisk until well combined. Slowly pour eggs into hot soup while stirring in one direction. The egg will spread and begin to feather.
4
Turn off the heat, add green onions and season with Maggi.
Components