Quick and Easy Egg Drop Soup
Silky egg ribbons swirl through ginger-soy chicken broth with tender mushrooms, green onions, and white pepper for a quick, savory soup.
Prep 10 min · Cook 10 min · Total 20 min · Makes 4 servings
Ingredients
- 3 large eggs, lightly beaten
- 4 cups chicken stock, homemade preferred
- 1 tablespoon cornstarch
- Scant 1/2 teaspoon grated ginger
- 1 tablespoon soy sauce
- 3 green onions, chopped
- 1/4 teaspoon white pepper
- 3/4 cup enoki mushrooms or sliced shiitake mushrooms
Directions
- Measure 1/2 cup of the stock into a bowl, add the cornstarch, and whisk until it’s fully dissolved.
- Add the rest of the chicken stock to a pot with the ginger, soy sauce, green onions, mushrooms, and white pepper, then bring everything to a boil.
- Pour in the cornstarch mixture, stir it through, and lower the heat so the soup settles into a simmer.
- With the soup moving gently, drizzle in the beaten eggs slowly as you stir. They’ll cook into those pretty little ribbons almost right away.
- Turn off the heat, sprinkle with a few more chopped green onions, and serve immediately.