Egg Drop Soup; incredibly fast and easy. Store bought chicken broth is upgraded with ginger and garlic to make this easy and healthy Asian classic.
You know when it’s summertime and warm and sunny and you crave lighter foods like simple grilled dishes and steamed vegetables? And you magically lose 10 pounds because you’re running around being all active outside and stuff? Yeah well me neither. I’ve been back east visiting the husband’s family. Nothing is a recipe for dietary disaster for me then going out of town. Even if I start with good intentions, which I didn’t do this time, by the end of the trip I have taken a nosedive into eating anything that is within reach like I just got out of prison.
That’s why I can’t wait to get back to my kitchen and eat some simpler light and tasty foods like this Egg Drop Soup. Flavorful chicken broth with Asian flavors and beautifully delicate threads of egg to provide healthy protein make this simple soup light and satisfying. Just what I need to combat the bags of potato chips and M&Ms.
Make it a hearty meal by serving it with Better Than Takeout Mongolian Beef.
- 5 cups chicken broth
- 1" piece ginger, sliced into quarters
- 1 T soy sauce
- 1 garlic clove, smashed
- 2 T corn starch
- 2 eggs
- Optional: cilantro and/or slivered green onion (scallion)
- Bring everything except corn starch and egg to boil. Reduce heat and simmer for 10 minutes.
- Remove ginger and garlic.
- Mix corn starch with a little water. Add to broth and boil 1 minute.
- In the bowl you mixed corn starch, beat eggs until thoroughly combined.
- Turn off stove. While swirling broth in a circle, drizzle in eggs in a slow steady stream.
- Remove from stove and let sit two minutes. Break up egg with fork if necessary.