DESCRIPTION
Learn how to make this easy egg drop soup recipe. It’s ready in under 15 minutes and is a comforting and fun appetizer for any night.
Ingredients
Units
Scale
- 1 Tbsp. unsalted butter
- 1/4 tsp. sesame oil
- 8 oz. sliced mushrooms (buy them pre-sliced)
- 2 green onions
- 4 cups low-sodium chicken stock
- 1 Tbsp. soy sauce
- 1 Tbsp. sesame seeds
- 1 Tbsp. plus 1 tsp. cornstarch, divided
- 2 Tbsp. water
- 3 eggs
Instructions
- Put a large pot or Dutch oven over medium heat. Add the butter and sesame oil. When the butter melts, add the mushrooms. Stir. Turn heat to high and cook for 2 minutes.
- While the mushrooms cook, chop the green onions and set them aside for later.
To the mushrooms add the chicken stock and the soy sauce. Cover and bring to a boil. Reduce heat to a simmer. - While the broth is heating, put the sesame seeds in a small pan and put it on medium heat. Stir occasionally until lightly toasted 3-5 minutes. Remove from heat and set aside for later.
- Once the soup is simmering, in a small bowl combine 1 tablespoon of the cornstarch with the water. Add 1/4 cup of the hot chicken broth to the bowl. Stir and then pour it all into the soup. Continue to simmer the broth while you prep the eggs.
- In a medium bowl whisk the 3 eggs together with 1 teaspoon of cornstarch. Reduce the heat of the soup until it is barely simmering at all. While gently whisking in a large circle around the pot, stream in the eggs thinly. Stop stirring and let the eggs cook for 20 seconds or so.
- Ladle soup into bowls and top with the green onions and toasted sesame seeds.