This Homemade Egg Drop Soup Recipe is just like your favorite Chinese takeout soup and only takes 10 minutes to make.
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- 2 Eggs
- 4 cups chicken stock
- 1 tablespoon cornstarch
- 1 tsp. ground ginger
- ¼ tsp. garlic salt
- ⅛ tsp. Black Pepper
- 3 scallions sliced
- Mix 3 1/2 cups chicken stock, ginger, garlic salt and pepper in a saucepan over medium-high heat. Stir cornstarch into the remaining 1/2 cup chicken stock and set aside.
- In a small bowl, whisk 2 Eggland's Best eggs. Set aside.
- When seasoned chicken stock comes to a boil, add in cornstarch mixture. Stir. Add sliced green onions.
- Bring broth to a rolling boil. Once achieved, stir broth with a non-slotted spoon in one direction. While stirring, slowly pour in eggs. Eggs will cook as soon as they hit the broth. Top with extra green onions, if desired.
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