20-Minute Egg Drop Soup Recipe
Take on the takeout with this easy egg drop soup recipe! Made with just 5 ingredients in 20 minutes or less, it delivers silky egg ribbons in savory broth with a hint of sesame. Cozy, comforting and better than your favorite restaurant version.
Ingredients
- 6 cups low-sodium chicken stock
- 1/4 cup cornstarch
- 1 Tablespoon low-sodium soy sauce
- 1/2 teaspoon toasted sesame oil
- 4 large eggs, whisked
- Sliced scallions, for serving
Instructions
- 1
In a small bowl, whisk together 1 cup of the chicken stock with the cornstarch until combined. Set the mixture aside.
- 2
Add the remaining chicken stock, soy sauce and sesame oil to a large stock pot set over medium-high heat. Bring the mixture to a boil, then whisk in the cornstarch mixture.
- 3
Reduce the heat to a simmer then whisk in the eggs while continuously stirring. The egg will spread out into ribbons. Turn off the heat and serve the soup garnished with scallions.
Cook it from the original
This recipe comes from justataste.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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