One Pot Egg Drop Soup
Quick and easy egg drop soup recipe, homemade with simple ingredients in one pot over stovetop in 20 minutes. A comforting soup better than Chinese restaurants!
Servings: 4 People
Calories: 70kcal
Ingredients
- 4 cups Chicken broth Low sodium
- 1 tablespoon Soy sauce
- ½-1 teaspoon Ginger powder
- ½ teaspoon Garlic powder
- Salt To taste
- Pepper To taste
- 2 tablespoon Cornstarch Dissolved in 2 tablespoon water
- 2 Eggs Large, Beaten
- 4-5 tablespoon Green onions Roughly chopped
- ½ teaspoon Sesame oil Optional
Instructions
- In a large nonstick pot, add broth, soy sauce, ginger, garlic, salt, pepper and bring to a boil over medium-high heat.
- Add dissolved cornstarch slurry and mix.
- Lower the heat to medium.
- Add the beaten eggs slowly and gently stir to make ribbons of cooked egg.
- Add green onions, sesame oil (optional) and mix.
- Turn off heat and serve immediately.
Notes
- Read all my tips above.
- Tastes best when served immediately and I don't recommend reheating leftovers. If you really must, you can store leftover soup in a sealed container in the fridge for 1 day and heat in the microwave but the texture will not be the same and silky smooth.
Nutrition
Calories: 70kcal | Carbohydrates: 5g | Protein: 4g | Fat: 3g | Cholesterol: 81mg | Sodium: 1144mg | Potassium: 244mg | Vitamin A: 180IU | Vitamin C: 17.6mg | Calcium: 31mg | Iron: 1mg