Egg Drop Soup

This easy egg drop soup is a simple dish made with beaten eggs, green
onions, ginger and corn, all in a complex and savory broth. A classic dish
that tastes even better than what you'd get at a restaurant!

Course Soup
Cuisine Asian

Prep Time 10 minutes

Cook Time 10 minutes
Total Time 20 minutes

Servings 4
Calories 94kcal
Author Sara Welch

Ingredients
4 cups chicken broth divided use
1 1/2 tablespoons cornstarch
1/2 teaspoon fresh ginger finely grated or minced
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
salt and pepper to taste
3 eggs beaten
1/3 cup corn kernels
1/4 cup green onions sliced, plus more for garnish

Instructions
1. Whisk together 1/4 cup of chicken broth with the cornstarch until smooth. Set aside.

2. Place the rest of the broth, ginger, soy sauce, sesame oil, salt and pepper in a pot over
medium heat. Bring to a simmer.

3. Slowly whisk in the cornstarch mixture. Increase the heat to high and bring to a boil. Cook for
1 minute, then turn the heat back down to medium.

4. Use a spoon to slowly stir the soup in a circular motion, while streaming in the beaten eggs at
the same time.

5. Stir in the corn and green onions and cook for 1 more minute. Serve, garnished with additional
green onions if desired.

Nutrition
Calories: 94kcal | Carbohydrates: 7g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 123mg |
Sodium: 1101mg | Potassium: 270mg | Fiber: 1g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 18mg |
Calcium: 37mg | Iron: 1mg