Egg Drop Soup
An easy Chinese dinner made with eggs. Ready in about 34 minutes. Difficulty: easy.
- 10 minPrep (about)
- 24 minCook (about)
- 34 minTotal time
- 4Servings
- EasyDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 2 ¼ cups chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
- ¼ tsp sugar
- ¼ cup peas
- ¼ cup mushrooms
- 2 ¼ tsp cornstarch
- 1 ½ tbsp water
- 3 tbsp green onions Shopping tip: Green onions (scallions).
Sauces & oils
- ¾ tsp sesame seed oil
Spices & seasonings (2): salt, pepper
- ¼ tsp salt
- pinch pepper
How to make it
Steps in our own plain words.
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In a wok add chicken broth plus wait for it to boil.
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Add salt, sugar, white, sesame seed oil.
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When your chicken broth is boiling add your vegetables to the wok.
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To thicken the sauce.
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Whisk 2 ¼ tsp of cornstarch plus 1 ½ tablespoons of water in bowl and slowly add to your soup till it's the right thickness.
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Add 1 egg a bit beaten with a knife or fork.
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Add it to the soup slowly.
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Stir for 8 seconds.
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Serve the soup in a bowl.
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Add the green onions on top.
On the side: Steamed rice
A side we added to round out the meal. It is not part of the original recipe.
How to make it (25 min)
- Rinse the rice. Simmer it covered in water (2 cups per cup of rice) for about 18 minutes, then let it sit 5 minutes. Fluff with a fork.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.