Description
A simple soup of chicken stock & wisps of cooked beaten egg- this authentic version is the perfect canvas to make your own with whatever Asian additions you choose.
Ingredients
Scale
- 8 cups chicken broth
- 4 1/2 tsp soy sauce
- 1/2–1 tsp freshly grated ginger root
- 4–5 eggs, beaten
- pinch white pepper, optional
- 1/2 cup chopped green onions
Instructions
- Step 1: Add the broth, soy sauce, and ginger to a large pot. Whisk everything together to evenly combine.
- Step 2: Slowly pour in the eggs, think a trickle, and whisk constantly in a single direction until all the egg’s been added. Stir in the pinch of white pepper if using.
- Step 3: Ladle the hot soup into bowls, and serve them topped with the chopped green onions.
Notes
Chicken stock can be used as a substitute for broth. To thicken the soup, whisk in a mixture of 1 tablespoon cornstarch and 1 tablespoon water. Chopped cilantro can be used as an alternative garnish to green onions.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 47 kcal
- Sugar: 1 g
- Sodium: 1080 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 81 mg
Keywords: egg drop soup, Asian soup, easy appetizer, chicken broth soup