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Extra Thick Egg Drop Soup


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  • Author: Derek Dwilson
  • Total Time: 10 minutes

Description

This is the perfect base for egg drop soup.

Feel free to add carrots, corn, peas, or green onions for additonal variety.


Ingredients

Units Scale

2 Eggs

1 Serving of Chicken Bullion – (Korrs is the best)

1 Tsp Soy Sauce

2 Tbsp Corn Starch

2 cups of Water

Salt or to taste. (optional)


Instructions

  • Crack your eggs in to a bowl and whisk the eggs.
  • Add whisked eggs to a pourable container and set aside.
  • Pour the water in a sauce pan and heat on the stove on high heat.
  • Add the chicken bullion.
  • As the water warms, stir to fully dissolve the bullion.
  • Add soy sauce.
  • In a separate cup, mix the corn starch with cool or room temp water and stir it immediately.
  • As your soup is reaching the boiling point, pour the corn starch mixture into the pan one spoon at a time. *Make sure to stir the soup between each spoonful, waiting a few seconds for the soup to heat up again.
  • Quickly grab your eggs and a large spoon.
  • With the spoon in your dominant hand, stir the soup slowly, creating a circular whirlpool within the soup.
  • With your other hand, slowly pour the egg into the soup near the outer edge of the pan.
  • As soon as the egg is fully poured, kill the heat. Your egg drop soup is ready to eat!