"I love cooking with eggs because they add protein, texture and most importantly, delicious flavor to any recipe! I created this Egg Drop Soup using 3 large white eggs. They added a perfect velvety texture to this easy but elegant soup."
Egg Drop Soup
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Prep time: 8mins
Cook time: 10mins
Serves or Makes: 6
Recipe Card
ingredients
- 4 cups vegetable broth
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon white pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon dry mustard
- 1 cup mushrooms, sliced
- 3 large eggs, lightly beaten
- Kosher salt and freshly ground black pepper, to taste
- 2 green onions, chopped for garnish
Method
Step 1
In a medium stock pot, add the vegetable broth, soy sauce, vinegar, garlic, ginger, and spices. Season with salt and pepper. Bring to a boil and then reduce to a simmer.
Step 2
Add in mushrooms and simmer for 5 minutes.
Step 3
Slowly pour in beaten eggs, stirring the soup in a clockwise direction. The eggs will spread out into ribbons. Garnish with green onions.
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