This easy, light egg drop soup is perfect on a chilly day or if you are just craving some Chinese comfort food!
Servings: 6 servings
Cuisine Type: Chinese
- Whisk together chicken stock, cornstarch, ginger and garlic powder in a medium saucepan until combined and no lumps remain. Cook over high heat until boiling, stirring occasionally.
- Meanwhile, whisk together eggs and egg whites in a small measuring cup or bowl.
- Once the broth reaches a boil, remove from heat. Then use a fork or whisk to stir the broth in a circular motion, while slowly pouring the eggs into the soup to create egg ribbons. Stir in the sesame oil, green onions and corn (optional) until combined. Add salt and pepper to taste. Serve immediately with additional green onions for garnish.
- Don’t be afraid to customize this soup to your preferences. Peas and mushrooms can be added in addition to, or replacement of, the corn. We even added some leftover chicken and it was delicious!
Adapted from gimmesomeoven.com