Homemade Egg Drop Soup:

Name: Homemade Egg Drop Soup:
Total time: 900 s
Yield: 4 servings
Cuisine: British
Ingredients: 5 cups chicken broth or vegetable broth for vegetarian; 1 tsp ground ginger or mince ginger; 3 green onions thinly sliced, white and green parts separated; 1 cup sweet corn (fresh or frozen); 2 Tbsp peas (fresh or frozen); 2 Tbsp thinly chopped carrots (fresh or frozen); 1 Tbsp cornflour /cornstarch (or 2 Tbsp for extra-thick); 1 tsp garlic powder; Salt to taste; 1/4 tsp white pepper (optional); Pinch turmeric powder (optional for nice colour); 1/4 cup water; 5 eggs; 1 tsp toasted sesame oil (plus more for garnish, if needed)

Lubna’s Kitchen @lubnaskitchen

United Kingdom

Egg Drop Soup is so easy to whip up in 15 minutes in one pot.

#soup #winter #eggDropSoup #egg #eggs #easy #OnePot #winterChallenge #TasteOfAutumn

Egg Drop Soup is so easy to whip up in 15 minutes in one pot.

#soup #winter #eggDropSoup #egg #eggs #easy #OnePot #winterChallenge #TasteOfAutumn

Lubna’s Kitchen @lubnaskitchen

United Kingdom

Egg Drop Soup is so easy to whip up in 15 minutes in one pot.

#soup #winter #eggDropSoup #egg #eggs #easy #OnePot #winterChallenge #TasteOfAutumn

Egg Drop Soup is so easy to whip up in 15 minutes in one pot.

#soup #winter #eggDropSoup #egg #eggs #easy #OnePot #winterChallenge #TasteOfAutumn

Saved

Ingredients

15 minutes

4 servings

5 cupschicken broth or vegetable broth for vegetarian
1 tspground ginger or mince ginger
3green onions thinly sliced, white and green parts separated
1 cupsweet corn (fresh or frozen)
2 Tbsppeas (fresh or frozen)
2 Tbspthinly chopped carrots (fresh or frozen)
1 Tbspcornflour /cornstarch (or 2 Tbsp for extra-thick)
1 tspgarlic powder
Salt to taste
1/4 tspwhite pepper (optional)
Pinchturmeric powder (optional for nice colour)
1/4 cupwater
5eggs
1 tsptoasted sesame oil (plus more for garnish, if needed)

Saved

Steps

15 minutes

1

Heat chicken stock, minced ginger white and light green parts of the green onions, and frozen corn, peas, carrots in a large pot over high heat until just boiling, then turn heat to low.
2

In a separate small cup or bowl, mix ¼ cup of water with the cornflour / cornstarch, garlic powder, salt, white pepper, if using and turmeric, if using until smooth and no lumps remain. Stir mixture into the soup and continue heating on low until thickened.
3

In a small bowl or glass beat the eggs.
Stir the hot broth to create a slow swirl. While you are stirring and the broth is swirling, SLOWLY pour in the eggs. After a few seconds, you can break the eggs up as necessary with a spoon.
4

Turn off the heat. Stir in most of the dark green parts of the green onions and the toasted sesame oil, reserving some to garnish each bowl. Taste and add more salt if needed. Serve with crusty bread.