egg drop soup

Egg Drop Soup

This restaurant-style Egg Drop Soup recipe only takes about 15 minutes to make and tastes even better than the restaurant version! Growing up, my family had a tradition of eating lunch at our local little Chinese restaurant every single Saturday. And every single Saturday — like, we’re talking nearly two decades of Saturdays here — I would order “the usual.” Anyone who knows me will tell you that I adore a good bowl of egg drop soup. It was my favorite food in the whole world as a kid. And today, it’s still one of the most comforting, nostalgic, delicious soups I know. In case this recipe is new to you, egg drop soup is a staple at Chinese restaurants across the United States. It’s typically made with lightly-seasoned chicken or veggie broth, and filled with delicious egg “ribbons”, which are created by whisking raw eggs into the simmering broth.

Ingredients :

• Fine sea salt and freshly-cracked black pepper, to taste
• 1/4 cup Whole-kernel corn or creamed corn
• 3 Green onions, thinly sliced, plus extra for garnish
• 1/2 tsp. Toasted sesame oil
• 3 Eggs
• 1/4 tsp. Garlic powder
• 1 tsp. Ground ginger
• 2 tbsp. Cornstarch
• 4 cups Good-quality chicken or vegetable stock