Description
This easy homemade Egg Drop Soup is savory, light, and full of flavor! It takes only 15 minutes to make, and can be easily adapted to be paleo and gluten-free.
Ingredients
Scale
- 8 cups chicken broth
- 1/4 cup cornstarch
- 1 1/2 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon grated ginger
- 3/4 teaspoon garlic powder
- 1/4 teaspoon ground turmeric
- 6 large eggs
Instructions
- Step: Add the chicken broth, cornstarch, soy sauce, sesame oil, grated ginger, garlic powder, and turmeric in a large sauce pot. Whisk well, then turn the heat on high and bring to a boil.
- Step: In a small bowl, whisk the eggs well. Stir the soup base to create a swirl and slowly pour the eggs into the soup to create ribbons. Turn off the heat.
- Step: Taste the soup and add salt and pepper to taste. Serve as-is, or garnish with chopped green onions and crunchy noodles.
Notes
You can make a simple version of Wonton Egg Drop Soup by adding frozen dumplings to the hot soup and letting them steep for 5 minutes. Store leftovers in an airtight container in the fridge for 3-4 days. Freezing is not recommended.
- Prep Time: PT5M
- Cook Time: PT10M
- Category: Soup
- Method: Boiling
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 121 kcal
- Sugar: 1.1 g
- Sodium: 985 mg
- Fat: 6.3 g
- Saturated Fat: 1.7 g
- Unsaturated Fat: 4.6 g
- Trans Fat: 0 g
- Carbohydrates: 5.5 g
- Fiber: 0.1 g
- Protein: 9.8 g
- Cholesterol: 140 mg