Homemade Egg Drop Soup Recipe

This Homemade Egg Drop Soup Recipe is simply like your favorite Chinese takeout soup. With just a couple of simple ingredients and about 10 minutes, you'll have warm and comforting egg drop soup reception . This post has been sponsored by Eggland’s Best. All thoughts and reviews are my very own.

My family features a thing for Chinese takeout, we just can’t quit it. I do attempt to limit how often I order, though, because it’s not the healthiest dining option. a couple of years ago i attempted making my favorite Chinese takeout entree, Egg Foo Young, and it had been a fantastic success— it’s not an authentic recipe, but it’s super delicious and straightforward to make! It also satisfies most of my takeout cravings!

Homemade Egg Drop Soup Recipe

I have no idea why it took me goodbye to undertake to form my very own Egg Drop Soup because it’s the foremost basic recipe ever. I almost feel dumb ordering it out now that i do know easy it's to organize , and that i actually think my version tastes better. Oh, and did I mention this is often 10 Minute Egg Drop Soup!? Yes! It’s ready in just 10 minutes!

The great thing about homemade egg drop soup is that you simply can season the broth to taste before you drop the eggs in. for instance , we’re big Sriracha fans, so we add a few of drops to our broth (again, not authentic— but so good!). you'll also make egg drop soup with corn, chicken, noodles, cabbage, and other veggies or additional spices….it’s totally customizable!

INGREDIENTS:

• 2 Eggs
• 4 cups chicken stock
• 1 tablespoon cornstarch
• 1 tsp. ground ginger
• ¼ tsp. garlic salt
• ⅛ tsp. Black Pepper
• 3 scallions sliced

INSTRUCTIONS:

1. Mix 3 1/2 cups chicken stock, ginger, garlic salt and pepper in a saucepan over medium-high heat. Stir cornstarch into the remaining 1/2 cup chicken stock and set aside.
2. In a small bowl, whisk 2 Eggland's Best eggs. Set aside.
3. When seasoned chicken stock comes to a boil, add in cornstarch mixture. Stir. Add sliced green onions.
4. Bring broth to a rolling boil. Once achieved, stir broth with a non-slotted spoon in one direction. While stirring, slowly pour in eggs. Eggs will cook as soon as they hit the broth. Top with extra green onions, if desired.

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