Egg drop soup is a classic asian soup that anyone can make! It is such a fast soup to whip up for your brunch, lunch or even dinner party. Follow my recipe for a basic egg drop soup. Perfect for warming yourself up during cold weather, or when you want a low calorie meal.
Egg drop soup is often served at beginning of meals for asian families. You can serve this as a appetizer at your holiday party or for family gatherings or even as a healthy meal because it is very low in calorie.
Egg drop soup is a great recipe for beginners in the kitchen. It is so easy to make, and takes minutes to complete! A plus to this appetizer is that it is such a cheap soup to make! A dozen eggs, which should cost less than $2, can make 6 full pots of soup! It is such an affordable soup to make!
Simple Egg Drop Soup Recipe, Low Calorie Soup
Ingredients
- 1 1/2 tablespoon of corn starch
- 1 1/2 tablespoon of chicken stock (or water)
- 2 large eggs
- 1/2 tablespoon of cooking oil
- 1 cup of diced white onion
- 2 cups of chicken stock
- 1/2 teaspoon of salt (or to taste)
Step 1
In a small bowl, combine the 1 1/2 tablespoon corn starch and the 1 1/2 tablespoon of chicken stock together. Whisk until corn starch is dissolved into the chicken stock.
Step 2
In another small bowl, crack your 2 large eggs and beat the egg whites and egg yolk together until smooth.
Step 3
On a stove top oven, heat up your soup pot on medium heat. Add your cooking oil to the pot and add your onion to the pot. Cook the onion until it is soft and translucent.
Step 4
Add 2 cups of chicken stock to the pot. Turn the heat up to high to let the chicken stock boil. Once the chicken stock boils, you will slowly pour your corn starch mixture into the pot. Be sure to keep stirring the broth in the pot with a spoon as you’re pouring the corn starch mixture to prevent clumping.
Step 5
Next, slowly add in your beaten eggs while stirring the broth in the pot with a spoon (like how you did with the corn starch) to prevent clumping.
Step 6
Turn off the stove heat. Add salt. You can add black pepper or more salt to your desired taste.
Simple Egg Drop Soup Recipe, Low Calorie Soup
Ingredients
- 1 ½ tablespoon cornstarch
- 1 ½ tablespoon chicken stock or water
- 2 large eggs
- ½ tablespoon cooking oil
- 1 cup diced white onion
- 2 cups chicken stock
- ½ teaspoon salt or to desired taste
Instructions
- In a small bowl, combine the 1 ½ tablespoon of corn starch and 1 ½ tablespoon chicken stock together. Whisk until corn starch is dissolved into the chicken stock.
- In another small bowl, crack your 2 large eggs and beat the egg whites and egg yolk together until smooth.
- On a stove top oven, heat up your soup pot on medium heat. Add your cooking oil to the pot and add your onion to the pot. Cook the onion until it is soft and translucent.
- Add 2 cups of chicken stock to the pot. Turn the heat up to high to let the chicken stock boil. Once the chicken stock boils, you will slowly pour your corn starch mixture into the pot. Be sure to keep stirring the broth in the pot with a spoon as you're pouring the corn starch mixture to prevent clumping.
- Next, slowly add in your beaten eggs while stirring the broth in the pot with a spoon (like how you did with the corn starch) to prevent clumping.
- Turn off the heat. Add salt. You can add black pepper or more salt to your desired taste.
And that’s it! Be sure to tag me on Facebook using the hashtag #BubblepinsFoodie so that I can see your wonderful creations. I love seeing your photos!
Don’t forget to rate this recipe below, and leave a comment.
Looking for more recipes? Checkout my recipes below!
Fast and Easy Chicken Noodle Soup
Easy Taco Cups, Muffin Tin Tacos
Hummas Recipe, Homemade Hummas using Chickpeas
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