15 Minute Egg Drop Soup (better than take-out!)
Egg drop soup is SO easy to make at home- tastier and healthier than take-out, too! All you need is 15 minutes and a few ingredients to a warm, delicious, light meal.
minced fresh ginger
or 1 teaspoon
salt and pepper
toasted sesame oil
Heat chicken stock, ginger, garlic powder, and salt/pepper in a
on the stove until just boiling.
Turn heat down to low.
In a separate cup or container, mix together about a cup of the hot broth with the cornstarch until smooth. Set aside.
, beat the eggs.
Stir the hot broth to create a slow swirl. While the broth is swirling, SLOWLY add the eggs.
Add the corn, scallions, and reserved cornstarch/broth mixture. Heat for 2-3 more minutes until thickened.
Before serving, stir in toasted sesame oil.
Vegetarian? Substitute vegetable broth for chicken broth.
To make the soup a deeper yellow color naturally, use 3 whole eggs and 3 egg yolks instead of 5 whole eggs.