Egg Drop Soup Recipe
Our creamy egg drop soup recipe is quick, simple, and tastes better than takeout. It's made right at home in 20 minutes!
Servings: 4
Ingredients
- 4 cups chicken broth, divided
- 2 tablespoons chopped fresh chives
- ½ teaspoon salt
- ⅛ teaspoon ground ginger
- 1½ tablespoons cornstarch
- 2 eggs
- 1 egg yolk
- fried wonton strips
Instructions
- In a large saucepan, combine 3¼ cups chicken broth, chives, salt, and ginger and bring to a rolling boil.
- In a small bowl, stir the remaining ¾ cup broth and the cornstarch and mix until smooth. Set aside.
- In another small bowl, whisk the eggs and egg yolk together using a fork.
- Drizzle egg mixture a little at a time from the fork into the boiling broth mixture (egg should cook immediately).
- Once all the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
- Top with fried wonton strips and serve warm.
Video
Notes
Homemade wonton strips. Cut wonton wrappers into thin strips and fry in vegetable oil over medium-high heat for 1–2 minutes, until golden brown.
Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in the microwave or on the stovetop. Do not freeze.
Nutrition
Serving: 1cup | Calories: 72kcal | Carbohydrates: 4g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 135mg | Sodium: 1196mg | Potassium: 83mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 254IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg