Simple Simon Meals

Homemade Egg Drop Soup

Name: Homemade Egg Drop Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 4 cups chicken broth (or vegetable broth for vegetarian); 1 tablespoon fresh ginger; 3 green onions (thinly sliced, white and green parts separated); 1 cup frozen corn; 2 tablespoons corn starch (or 3 tablespoons for extra-thick); 1 teaspoon garlic powder; ¼ teaspoon salt (plus more if needed); ¼ teaspoon white pepper (optional, for a slightly spicy flavor); ¼ teaspoon turmeric (optional, for color and peppery flavor); ¼ cup water; 6 eggs; 1 teaspoon toasted sesame oil (plus more for garnish, if desired)

4 servings

servings

5 minutes

active time

15 minutes

total time

Start Cooking

Ingredients

4 cups chicken broth (or vegetable broth for vegetarian)

1 tablespoon fresh ginger

3 green onions (thinly sliced, white and green parts separated)

1 cup frozen corn

2 tablespoons corn starch (or 3 tablespoons for extra-thick)

1 teaspoon garlic powder

¼ teaspoon salt (plus more if needed)

¼ teaspoon white pepper (optional, for a slightly spicy flavor)

¼ teaspoon turmeric (optional, for color and peppery flavor)

¼ cup water

6 eggs

1 teaspoon toasted sesame oil (plus more for garnish, if desired)

Directions

Heat chicken stock (4 cups), minced ginger (1 tablespoon), white and light green parts of the green onions, and frozen corn (1 cup) in a large pot over high heat until just boiling, then turn heat to low.

In a separate small cup or bowl, mix ¼ cup of water with the cornstarch (2 tablespoons), garlic powder (1 teaspoon), salt (¼ teaspoon), white pepper, if using (¼ teaspoon), and turmeric, if using (¼ teaspoon) until smooth and no lumps remain. Stir mixture into the soup and continue heating on low until thickened.

In a small bowl or glass measuring cup (preferably with a pouring spout), beat the eggs (6).

Stir the hot broth to create a slow swirl. While you are stirring and the broth is swirling, SLOWLY pour in the eggs. If using a bowl without a pour spout, place two chopsticks or the tines of a fork over the rim of the bowl as you pour to separate the egg and gently add it to the soup to create nice egg ribbons. After a few seconds, you can break the eggs up as necessary with a spoon.

Turn off the heat. Stir in most of the dark green parts of the green onions and the toasted sesame oil, reserving some to garnish each bowl. Taste and add more salt if needed. Serve.

Nutrition

Serving Size

Calories

204 kcal

Total Fat

9 g

Saturated Fat

3 g

Unsaturated Fat

6 g

Trans Fat

0.03 g

Cholesterol

246 mg

Sodium

315 mg

Total Carbohydrate

18 g

Dietary Fiber

2 g

Total Sugars

1 g

Protein

15 g