A Chinese restaurant favorite, a tasty classic Egg Drop Soup is easy to make at home in less than 20 minutes with simple ingredients.
olive oil - garlic powder - cornstarch sesame oil - chicken broth - ginger eggs - green onions
In a dutch oven or medium-sized stock pot, add 1 tablespoon of olive oil and heat over medium-high heat. Add sliced green onions and minced ginger. Cook for 1 minute.
Add 4 cups of the chicken broth and sesame oil to the pot. Stir to combine.
In a small bowl or jar, combine the other 1 cup of chicken broth with 1 tablespoon of cornstarch. Whisk until well combined.
Stir the cornstarch slurry into the broth along with the garlic powder. Heat over high heat until simmering, then reduce the heat and simmer for 5 minutes, stirring occasionally.
Place the eggs in a small bowl and beat vigorously with a fork. Reduce the heat on the soup to low, and place a fine mesh sieve over the pot.
Pour the beaten eggs into the sieve and gently push them through. Stir the soup and cook for 1 minute. Remove the soup from the heat and stir in salt and pepper to taste.