Deluxe Egg Drop Soup recipe

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Ingredients

4 cups chicken broth, divided
¼ cup matchstick-cut carrots
1 tablespoon matchstick-cut fresh ginger
2 green onions, thinly sliced with white and green parts separated
2 teaspoons cornstarch
½ cup shredded cabbage
2 eggs, beaten
salt and ground black pepper to taste

Nutrition Info

64.8 calories
carbohydrate: 4.5 g
cholesterol: 98 mg
fat: 3 g
fiber: 0.7 g
protein: 4.5 g
saturatedFat: 0.8 g
servingSize: -
sodium: 1003.6 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Whisk remaining 3/4 cup broth and cornstarch together in a bowl until dissolved.

  3. 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.

Recipe Yield

4 servings

Recipe Note

Not satisfied with many of the egg drop soup recipes I have come across here and elsewhere, I decided to try coming up with my own. It's not the prettiest looking soup around, but it is closer in taste and substance to what I was looking for. I may add some sweet corn next time I make it to add a little sweetness to it.

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