Egg Drop Soup
Craving something warm and comforting without the heavy prep work? This Egg Drop Soup is the perfect solution! With minimal ingredients and just a few simple steps, you'll have a bowl of velvety, savory soup that feels like a hug in a bowl.
Servings: 2 servings
Calories: 105kcal
Cost: Recipe: $1.54 | Per Serving: $0.77
Ingredients
- 1 tablespoon cornstarch ($0.04)
- 2 tablespoons cold water ($0.00)
- 3 cups chicken broth ($0.75)
- 1 large egg, lightly beaten ($0.64)
- 1 green onion, sliced, for garnish ($0.11)
Instructions
- Make the slurry. In a small bowl, whisk together the cornstarch and cold water until smooth.
- Heat the broth. Bring the chicken broth to a gentle boil in a medium saucepan over medium heat.
- Thicken. Stir in the cornstarch slurry and cook until the broth thickens slightly.
- Add the egg. Reduce heat slightly. Slowly pour in the beaten egg while stirring gently in a circular motion to form ribbons.
- Finish. Remove from heat and garnish with sliced green onion. Serve hot.
Notes
- Ribbon size. Stir slowly for thicker egg ribbons, faster for finer strands.
- Texture control. Adjust cornstarch slightly for thinner or thicker soup.
- Broth choice. Homemade or bone broth adds extra richness.
- Storage. Refrigerate leftovers up to 3 days.
- Reheating. Reheat gently on the stovetop, adding broth or water if needed. Freezing is not recommended.
Nutrition
Serving: 1serving | Calories: 105kcal | Carbohydrates: 9g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 140mg | Potassium: 351mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
