Egg Drop Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 2 large eggs
- 1/4 teaspoon garlic powder
- 2 tablespoons cornstarch
- 2 egg whites
- 1 teaspoon ground ginger
- 4 cups good-quality chicken stock
- 3 cup sliced) plus extra for garnish
- 1/4 cup whole-kernel corn or creamed corn (optional)
- salt to taste (i use about 1 teaspoon – i like my soup salty!)
- black pepper to taste (i use about 1/4 teaspoon)
- Carbohydrate 5.34864666718854 g
- Cholesterol 141 mg
- Fat 3.45851166666695 g
- Fiber 1.12496664747117 g
- Protein 5.85441333333482 g
- Saturated Fat 1.05126750000005 g
- Serving Size 1 1 cups of soup (85g)
- Sodium 65.8983333333848 mg
- Sugar 4.22368001971737 g
- Trans Fat 0.639438333333334 g
- Calories 70 calories
Whisk together chicken stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium sauce pan until combined and no lumps remain. Heat over high heat until boiling, stirring occasionally.Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl. (I find the measuring cup easier for pouring.)Once the broth reaches a boil, remove from heat. Then use a fork or whisk to stir the broth in a circular motion, while slowly pour the whisked eggs into the soup to create egg ribbons. Stir in the sesame oil, green onions and corn (optional) until combined. Season with salt and pepper to taste, also adding a dash or two of more sesame oil if you’d like more of that flavor.Serve immediately, topped with additional green onions for garnish.
