Deluxe Egg Drop Soup
meangenedrlove
Ingredients
30 m servings 65- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat 3 1/4 cups chicken broth in a saucepan over medium-high heat. Add carrots, ginger, and white parts of green onion; bring soup to a boil.
- Whisk remaining 3/4 cup broth and cornstarch together in a bowl until dissolved.
- Stir cabbage and green parts of green onion into the soup. Drop beaten egg, a spoonful at a time, into soup, stirring after each addition to prevent clumping. Stir cornstarch mixture into soup and season with salt and pepper. Stir soup until cornstarch thickens the soup, about 2 minutes.
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Reviews
Read all reviews 1112 Ratings
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I doubled the batch, added a pinch of scotch bonnet hot sauce (Sriracha will do) and DEFINITELY used light brown, not black, soy and No pepper.. The store did not have any bok choy so I had to s...
Tastes good but too much stuff in it for me. I would rather have the simpler version.
Tastes good but too much stuff in it for me. I would rather have the simpler version.
I doubled the batch, added a pinch of scotch bonnet hot sauce (Sriracha will do) and DEFINITELY used light brown, not black, soy and No pepper.. The store did not have any bok choy so I had to s...
I used spinach instead of cabbage because I had it on hand, tastes wonderful.
I even chopped up two celery sticks and added them it was great will definitely be making this again
My daughter wanted Egg Drop Soup like the soup at her favorite Chinese restaurant. I used a dash of ground ginger in place of fresh ginger and added a dash of granulated garlic. I doubled the ...
Great! I added mushrooms and used Better Than Bullion Roasted Chicken Base. Adding the corn starch before the eggs worked great. Thanks!
I've made this twice. The first time I forgot to pick up the ginger at the grocery store, but it was still really good! This time I made it with the ginger, followed the recipe & the ginger was ...