We all have those days where we are short on time or just not in the mood to spend thirty minutes in the kitchen trying to make a meal that is not only healthy but delicious too. This 10-Minute Egg Drop Soup Recipe is my go-to choice for exactly those kind of days.
As a lover of all things ethnic, especially when it comes to food, I love taking classic recipes known the world over and tweaking or reinventing them to fit the ingredients and flavor I like best. Although this recipe is more of a classic style of egg drop soup, don’t be afraid to play around with it a bit.
Add a little shrimp, some mushrooms if you like, maybe toss in some garlic croutons for added flavor and texture. There is no limit the fun you can have with this soup other than your imagination. If you are just looking for a quick and simple meal that you can sit down and enjoy in only minutes, your answer is right here in the recipe. Enjoy!
Looking for more soup ideas? Check out some of my other amazing soup recipes:
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| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
people
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- 4 cups chicken broth
- 2 tablespoons Tamari
- 1 tablespoon plus 1 teaspoon cornstarch
- 2 teaspoons water
- 3 large eggs
- 2 scallions, chopped
Ingredients
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- In medium pan, combine chicken broth and Tamari and bring to a boil over medium-high heat.
- While broth is cooking, beat eggs in a small bowl and set aside.
- Dissolve cornstarch in water. When soup begins to boil, slowly whisk into the broth.
- With one hand, drizzle the eggs into the broth gently, while using the other hand to whisk eggs with a fork.
- Sprinkle soup with the scallions, remove from heat and serve immediately.
- Serve with bread or salad.
Recipe Notes:
- Be careful not to whisk the eggs too quickly or too much so the eggs will remain chunky.
Recipe by www.culinarybutterfly.com