5-Minute Egg Drop Soup
"Legit Chinese-style egg drop soup that takes 5 minutes to make and it's nutritiously delicious! Here’s the exact egg drop soup recipe I tried with Kettle & Fire bone broth. Hope you enjoy!"
NotesRegular broth can also be used as the soup base. Another option is to dissolve one cube of chicken bouillon in 2 cups of boiling water, then follow the recipe to finish making the soup.
Serves2 People
Preparation Time2 min
Cooking Time3 min
Ingredients
- 2 eggs, beaten
- 1 tablespoon cornstarch
- 2 tablespoon cold water
- 1 carton Kettle & Fire bone broth
- 1 stem green onion, chopped
- Salt to taste
- Sesame oil to taste
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In a small saucepan, bring beef bone broth to a boil.
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In the meanwhile, beat the eggs in a small bowl, dissolve cornstarch in cold water in another small bowl, and chop the green onion. Set aside.
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Once the broth is boiling, stir in dissolved cornstarch, followed by the beaten eggs. Then immediately start stirring so that the eggs are evenly distributed in the broth; stir constantly for 30 seconds, or until the soup is thickened.
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Turn off the heat; taste and add a pinch a salt if desire. Dish, drizzle with sesame oil and garnish with green onion. Serve immediately.