Asian•quick
Egg Drop Soup
Ditch the takeout menu and make your own egg drop soup! This easy recipe takes less than 10 minutes to prepare.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 teaspoons toasted sesame oil (divided)
- 2 teaspoons ginger (minced)
- 2 cloves garlic (minced)
- 8 cups Free Range Chicken Broth (Imagine)
- 1/4 cup rice wine vinegar
- 2 tablespoons soy sauce
- 4 large eggs (whisked)
- 1/2 cup scallions (minced)
Instructions
- 1
Heat half of the sesame oil (1 teaspoon) over medium-high heat in a medium soup pot. Stir in ginger and garlic and heat until fragrant, about 30 seconds.
- 2
Whisk in the Imagine Free Range Chicken Broth along with the rice wine vinegar and soy sauce. Bring mixture to a boil then reduce to a simmer.
- 3
Slowly pour in the whisked eggs while continuously whisking the soup mixture. Cook until eggs just set, about 2 minutes. Remove from heat and stir in the scallions. Check for seasoning and add salt and pepper to taste. You may also wish to add in more sesame oil.