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Lilly’s Table

 
 
© Lillys-Table.com Photo of Egg Drop Soup
 

Tags: Dairy Free Gluten-Free Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Egg Drop Soup

 

The strands of eggs are reminiscent of paper like noodles. Just a few ingredients come together for this soul satisfying soup. You are welcome to shred in a few other vegetables, but green onions or scallions are all that is needed for this bowl of comfort. The cornstarch or mochiko will give it a thicker texture that is similar to what you might experience at a restaurant.

Ingredients

  • 2 cups broth, cold to start and homemade if possible
  • ½ teaspoon cornstarch, or sweet rice flour, (mochiko) optional
  • 1 teaspoon ginger, freshly grated, optional
  • 2 green onions, thinly sliced
  • 1 teaspoon soy sauce, more to taste, seek out gluten-free if necessary
  • 1 egg

Serving Size: 1 Person

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Preparation Instructions

Whisk the cold broth with the cornstarch in a saucepan. Add the fresh ginger, half of the green onions and bring up to a simmer over medium heat.

Place the egg and soy sauce in a small jar. Shake until beaten up. While stirring the hot, simmering broth slowly drizzle the egg in a stream until the eggs become cooked ribbons.

Taste. Add a splash more soy sauce or salt if necessary to taste, depending on the amount of salt in your broth. Finish with the remaining green onions.