10-Minute Chinese Egg Drop Soup

This delicious warm and comforting soup is a classic dish that is both comforting and flavorful. The hints of sesame add a nutty richness to the broth, while the green scallions provide a fresh and slightly sharp taste. The silky strands of egg add a velvety texture to the soup, making it a delight to savor with every spoonful.

Equipment

  • Small mixing bowl

  • Medium size pot

  • Cutting board

  • Chefs knife

  • Wisk

  • Non-slotted spoon

Ingredients

  • 2 Eggs

  • 4 cups chicken stock or broth

  • 1 tablespoon cornstarch

  • 1 tsp. ground ginger

  • 1/4 tsp. garlic salt

  • 1/8 tsp. black pepper

  • 3 scallions, sliced

  • 1/2 container of thinly sliced button mushrooms (optional)

Recipe

  1. Mix 3 - 1/2 cups chicken broth, ginger, garlic salt and pepper in a saucepan over medium-high heat. Stir cornstarch into the remaining 1/2 cup chicken stock and set aside.

  2. In a small bowl, whisk 2 eggs. Set aside.

  3. When seasoned chicken broth comes to a boil, add in cornstarch mixture. Stir. Add sliced green onions.

  4. Bring broth to a rolling boil. Add mushrooms (if desired). Once boiling is achieved, stir broth with a non-slotted spoon in one direction. While stirring, slowly pour in eggs. Eggs will cook as soon as they hit the broth. Top with green onions, if desired.