Yield: Serves 4 | Prep Time: 5 minutes | Cook Time: 10 minutes
This version of Egg Drop Soup is surprisingly easy to make—and super quick! The better quality your chicken broth, the more flavorful the soup will be. A homemade stock can make this soup much richer.
INGREDIENTS
2 large eggs
1 egg white
4 cups chicken broth
1½ tablespoons cornstarch
¼ teaspoon garlic salt
1/8 teaspoon freshly ground black pepper
½ teaspoon grated fresh ginger (from 1/8 inch piece)
½ teaspoon sesame oil
1 tablespoon soy sauce
½ cup sliced cremini or shiitake mushrooms
4 green onions, sliced, for garnish
DIRECTIONS
1. In a small bowl, whisk together the eggs and egg white. Set aside.
2. In another small bowl, combine ¾ cup of the broth with the cornstarch.
3. Pour the rest of the broth into a medium saucepan and add the garlic salt, pepper, ginger, sesame oil, and soy sauce. Bring to a boil.
4. Add the cornstarch mixture to the pan, stir, and cook for 2 minutes, until thickened. Add the mushrooms.
5. Bring the broth back to a full boil and stir in a clockwise direction.
6. Gently pour the egg mixture into the broth and stir in a clockwise direction for 30 seconds or until the eggs are cooked.
7. Ladle the soup into bowls, garnish with the green onions, and serve.