Easy Egg Drop Soup
A quick and comforting soup made with chicken broth and silky egg ribbons, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 cups chicken broth
- 2 large eggs Use fresh eggs for the best texture.
- 2 tablespoons green onions, chopped
- 1 tablespoon cornstarch Optional for thickness.
- Salt and pepper to taste
- Soy sauce to taste
Instructions
Preparation
- Heat the chicken broth in a pot over medium heat.
- If using, dissolve cornstarch in a little cold water and add it to the broth for thickness.
- Once the broth is hot, slowly pour in the beaten eggs while stirring gently to create ribbons.
- Add in the chopped green onions and season with salt, pepper, and soy sauce to taste.
- Serve hot and enjoy your comforting soup!
Notes
Store leftovers in the fridge for up to 3 days. It can also be frozen, but the eggs may change texture when thawed. Reheat in the microwave or on the stove.