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 fall and the kids go back to school and the next thing you know it’s Halloween, Thanksgiving, and Christmas and for some reason, you feel justified in eating ALL THE THINGS?
And drinking all the drinks.
And then…..it’s New Year’s Eve. And you’ve already written off 2018 because I mean c’mon, there’s no stopping this runaway train now right?
But then…it’s New Year’s Day.
And more importantly, January 2nd.
Who can get their crap together on January 1st?!
And you realize that it’s time to face the music, pay the piper, eat the frog.
And not the delicious butter soaked frog legs from that French restaurant you love.
To be totally honest, I’m actually ready to dial it back. I’m not as young as I used to be and after three solid months of candy, rich sauces, nonstop eating, late nights and absolutely no water, I start to feel a little peaked.
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.
While you can, of course, use store-bought chicken stock (be sure to use Swanson’s Chicken Cooking Stock or at the very least Better Than Bullion’s Roasted Chicken Base but only use 3/4 teaspoon to 1 cup of water, otherwise it’s way too salty) it’s tastiest with your own homemade stock.
There are two secrets to get the delicate sheets of egg in your soup, instead of clumps of scrambled eggs.
First, beat the eggs in the same cup you mixed the cornstarch and water.
Second, stir the soup slowly around the pan while you drizzle the eggs in.
Watch this 30ish second video on the technique.
Egg Drop Soup | Quick and Light
- 5 cups chicken broth
- 1 " piece ginger sliced
- 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 cornstarch with a little water. Add to broth and boil 1 minute.
- In the <g class="gr_ gr_476 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Punctuation only-ins replaceWithoutSep" id="476" data-gr-id="476">bowl</g> you mixed cornstarch, beat eggs until thoroughly combined.
- Turn off the 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 a fork if necessary.
- Garnish and serve.