Print

5-Minute Egg Drop Soup

Legit Chinese-style egg drop soup that takes 5 minutes to make and it’s nutritiously delicious!

  • Author: Sharon Chen
  • Prep Time: 2 minutes
  • Cook Time: 3 minutes
  • Total Time: 5 minutes
  • Yield: 2 cups 1x
  • Category: Soup, Gluten Free
  • Method: Stove
  • Cuisine: Chinese

Ingredients

Scale
  • 2 eggs, beaten
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 carton of Kettle & Fire Bone Broth
  • 1 stem green onion, chopped
  • Salt to taste
  • Sesame oil to taste

Instructions

  1. In a small saucepan, bring beef bone broth to a boil.
  2. In the meanwhile, beat the eggs in a small bowl, dissolve cornstarch in cold water in another small bowl, and chop the green onion. Set aside.
  3. Once the broth is boiling, stir in dissolved cornstarch, followed by the beaten eggs. Then immediately start stirring so that the eggs are evenly distributed in the broth; stir constantly for 30 seconds, or until the soup is thickened.
  4. Turn off the heat; taste and add a pinch a salt if desired. Dish, drizzle with sesame oil and garnish with green onion. Serve immediately.

Keywords: egg drop soup

352 Shares
Yum3
Pin315
Share34
Tweet