When I say this is the easiest soup I've made, I mean it's the EASIEST! My family loves egg drop soup. It's such a delicious, savory soup perfect for an appetizer or a light lunch. I hope you make this and enjoy it as much as we do!
INGREDIENTS
2 Eggs
4 Cups of Chicken Broth (I used Better Than Bullion)
1 Tbsp Ground Ginger (use less if you don't like the ginger taste)
1 tsp Garlic Powder
1/2 tsp Pepper
1 Tbsp Corn Starch
2-3 Scallions, diced
Wanton Strips for Topping
INSTRUCTIONS
Add the chicken broth to your pot, keeping 1/4 cup to the side to mix with the cornstarch. Bring to a boil.
Add in all your spices, cornstarch mixture, and scallions to the pot and stir well.
Bring the pot to a rolling boil.
beat your eggs well in a container with a spout to pour. I used a glass measuring cup.
Stir the pot in one direction getting a good motion going. Slowly pour your eggs into the pot until they are all in the soup.
Remove from heat and serve immediately.
Top with extra scallions and crunch wanton strips.
Enjoy!
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