Restaurant-Style Egg Drop Soup
Ingredients:
1/4 tsp ground ginger
1/4 tsp garlic powder
1/2 tsp sesame oil
1 tbsp soy sauce
4 cups chicken broth (low-sodium or regular)
2 tbsp cornstarch mixed with 2 tbsp water (slurry)
2 large eggs, lightly beaten
1/2 cup green onions, thinly sliced (for garnish)
Salt and white pepper, to taste
Directions:
Heat the Broth:
In a medium pot, bring the chicken broth to a gentle boil over medium-high heat.
Season the Broth:
Add ground ginger, garlic powder, sesame oil, and soy sauce to the broth. Stir well to combine.
Thicken the Soup:
Reduce the heat to medium and stir in the cornstarch slurry. Let the soup simmer for 2-3 minutes until slightly thickened.
Add the Eggs:
Turn the heat to low. Slowly drizzle the beaten eggs into the soup while stirring gently in one direction with a fork or chopsticks. This creates the classic "egg ribbons."
Taste and Adjust:
Season with salt and white pepper to your liking.
Garnish and Serve:
Ladle the soup into bowls and garnish with sliced green onions. Serve hot.
Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes
Kcal: 80 per serving | Servings: 4