Coming from a family who always ate out at Chinese buffets while growing up, the egg drop soup quickly became a source of comfort. Now that I am a college student, Chinese takeout is a constant go-to dinner option, and a bowl of egg drop soup pairs perfectly with any combo, especially fried rice.
At most takeout places, a bowl of soup ranges from $2-3. One bowl is very affordable, but what if I told you that a whole pot of egg drop soup costs about $5? Not only is it cheap, but it is super easy to make. It takes no more than 10 minutes to make from start to finish, and is perfect for a quick, healthy meal.
10-minute Egg Drop Soup
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Total Time: 10 minutes
- Servings: 4
Beat the eggs in a bowl and set aside.
Dissolve the corn starch in 1/2 cup of chicken broth and set aside.
Place the rest of the chicken broth, ground ginger, and soy sauce into a pot and bring to a boil. Add the corn starch slurry and turn down the heat to a simmer.
Slowly pour in the beaten eggs into the pot while constantly stirring. Serve immediately.