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Classic Egg Drop Soup

A warm and creamy bowl of Classic Egg Drop Soup, combining velvety texture with savory broth for a delightful comfort food.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Chinese
Calories: 100
Ingredients Method Notes

Ingredients
  

For the soup
  • 4 cups chicken broth (or vegetable broth for a vegan version) Use high-quality broth for best flavor.
  • 2 large eggs Make sure they're at room temperature.
  • 1 tablespoon cornstarch Optional for a thicker texture.
  • 1 teaspoon ginger, grated Adds a fragrant flavor to the broth.
  • 2 stalks green onions, chopped For garnish and flavor.
  • to taste salt and pepper Adjust according to preference.

Method
 

Preparation
  1. In a medium-sized pot, bring the chicken broth to a gentle simmer over medium heat.
  2. Add the grated ginger and let it infuse for about 2 minutes.
Thickening (Optional)
  1. If you prefer a thicker soup, mix the cornstarch with a bit of cold water to create a slurry.
  2. Slowly stir it into the broth while it simmers.
Egg Ribbons
  1. In a bowl, beat the eggs together until well blended.
  2. Once the broth is gently bubbling, slowly drizzle the beaten eggs into the pot while stirring to create beautiful ribbons of egg.
Final Touches
  1. Stir in the chopped green onions, and season with salt and pepper to taste.
  2. Remove from heat and ladle the soup into bowls.
  3. Garnish with additional green onions if desired.

Notes

For added nutrition, feel free to incorporate cooked vegetables like spinach or mushrooms before adding the eggs. Store leftovers in an airtight container for up to three days or freeze for a month. Reheat gently to maintain egg ribbons.