Prep Time: 10 mins
Cook Time: 20 minutes
Yield: 3-4 servings
One of the best things about egg drop soup is that it isn’t the kind that needs to bubble away all day long. It’s quick, calls for simple, wholesome ingredients, and is the very definition of comforting. One sip of warm chicken broth and whispy strands of egg and you'll be wishing it could be soup season all year long.
To make the soup
- Pour stock into a pot. Add garlic, salt, and white pepper, and bring to a simmer. Allow mixture to simmer uncovered for about 10 minutes.
- Increase heat to medium, bringing mixture to a soft boil.
- Gradually drizzle eggs into the broth in a very thin stream. Once all of the beaten eggs have been incorporated, very gently stir in green onions.
To garnish
- Ladle soup into bowls, and garnish with more green onions, if desired. Add cracked black pepper for an extra kick.
An error occurred when displaying the comments.