Egg Drop Soup is a popular Chinese soup made with eggs, chicken broth, cornstarch, and green onions. If you're looking for a simple soup, with only ingredients in a classic egg drop soup, this is a great addition to your rotation.
4cupslow-sodium chicken broth, (I like better than Bouillon chicken base)
1tablespoonreduced-sodium soy sauce
1/4teaspoonground ginger
2tablespoonscornstarch, For Keto use 1/2 teaspoon Xanthum gum
2tablespoonswater
2large eggs, beaten
1/4teaspoonkosher salt, (more to taste)
optional 1/4 teaspoon sesame oil, (see note)
1/4cupsliced green onions
Instructions
In a pot, bring the chicken broth, soy sauce, and ground ginger to a boil.
In a small bowl, combine the cornstarch and cold water. Stir the cornstarch slurry into the boiling broth until thickened.
Reduce heat to a simmer. Slowly drizzle the whisked eggs into the soup while gently stirring in a circle motion in the same direction.
Remove from heat and add the salt, sesame oil (if using), and green onions. Add more salt to taste and serve.
Notes
Sesame oil is not absolutely necessary but a little sesame oil gives the soup a really nice flavor. it is a rare ingredient that most people don't have on hand but tastes great if you have it.
Serving: 1/4 of the recipe, Calories: 45kcal, Protein: 3.5g, Fat: 2.5g