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EGG DROP SOUP


Active Time : 25 minutes
Total Time : 25 minutes
Serves : 4 servings

INGREDIENTS

  • 1 32 ounce container organic low sodium chicken broth (32 ounce)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon minced fresh gingerroot
  • 1/2 cup sliced organic green onions divided
  • 1 1/2 tablespoons corn starch
  • 2 organic large brown egg beaten

DIRECTIONS

In medium saucepan, combine chicken broth, soy sauce, sesame oil and ginger; bring to a boil over medium-high heat. Reduce heat to a simmer; add half the green onions. Simmer 3 minutes.

Combine cornstarch with 2 tablespoons water. Slowly stir corn starch slurry into chicken broth; stir until slightly thickened.

Slowly pour the eggs into the mixture while stirring the broth. Remove from heat. Stir in remaining green onions. Salt and pepper to taste.