Egg Drop Soup
Silky ribbons of egg in a gingery broth, faster than takeout.
Dietary notes
- Gluten-free: Use tamari (gluten-free soy sauce), and check that broths and sauces are labeled gluten-free.
- Kosher: Use kosher-certified ingredients.
* Fits with a simple swap or certified ingredients. See the notes above.
Ingredients
- 4 cups chicken broth
- 2 large eggs, beaten
- 1 1/2 tbsp cornstarch mixed with 3 tbsp cold water
- 1 tsp soy sauce
- 1/2 tsp fresh ginger, grated
- 1/2 tsp sesame oil
- 2 green onions, sliced
Instructions
- Season the broth. Bring the broth, soy sauce and ginger to a simmer.
- Thicken. Stir in the cornstarch mixture and simmer 1 minute until slightly thickened.
- Add the egg. Stir the soup in one direction, then slowly drizzle in the eggs so they form thin ribbons.
- Finish. Turn off the heat, add the sesame oil and top with green onions.
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