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Egg Drop Soup

Updated: Mar 9

Fresh Egg Drop Soup is fast and easy and NO MSG! Make it at home and it is so much better! #SoNomNom4u

Egg Drop Soup


3 (32 oz) boxes/cans chicken broth (reserve 1/2 cup)

1 small bunch green onions

6 eggs, cracked and beaten

3 TBSP Toasted sesame oil

4 TBSP soy sauce

2 TBSP Fresh ginger, peeled and minced.

3 cloves of fresh, chopped garlic

4 TBSP Cornstarch, mixed with 1/2 cup of chicken broth to make a slurry.


Making the soup:

In a medium bowl, beat six eggs. Set aside.

In a large pot, add chicken broth and bring to a boil

After broth begins to boil, slowly stir in beaten eggs. Add green onions and fresh ginger and garlic. Add cornstarch slurry. Boil about 30 seconds. Turn off heat. Stir in toasted sesame oil, and soy sauce. Great served alone or with a garnish of fried wonton strips. NOM NOM!

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