Egg Drop Soup

Egg Drop Soup

RECIPE CREATED BY:
Kristina Cho @eatchofood
  • Prep Time:
    10 minutes
  • Cook Time:
    20 minutes
  • Serves:
    2-4

Ingredients

  • 32oz (two cartons) Kitchen Basics Original Chicken Stock
  • 2” piece of ginger, cut into thin matchsticks (optional)
  • 2 green onions, thinly sliced (whites and greens separated)
  • 1 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1/4 cup cornstarch
  • 4 large eggs

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  • Prep Time:
    10 minutes

  • Cook Time:
    20 minutes

  • Serves:
    2-4
Print Recipe

Quite possibly the easiest and most comforting soup. Adding ginger and white pepper will give the soup a nice kick and delicate heat. The eggs are dropped one by one, without being whisked, so you get perfectly poached eggs with wispy trails of egg whites.

Prep & Cook Instructions

  1. In a large pot, mix to combine Kitchen Basics Original Chicken Stock, ginger, whites of the green onion, white pepper, and salt. Heat over medium high heat until boiling. Reduce the temperature to maintain a simmer and continue to simmer until the broth is infused with a gentle heat from the ginger, about 10 minutes.
  2. In a small bowl, mix to combine cornstarch and 1/4 cup water. Pour into the soup while stirring continuously until the soup slightly thickens.
  3. Crack the eggs into a medium bowl and drop in the soup one by one while very slowly stirring. Turn off the heat and allow the soup to cool while the eggs set up, 5 to 10 minutes.
  4. Stir in the greens of the green onions and serve in individual bowls.

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