Name: 15-Minute Egg Drop Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 2 large eggs; 1 egg white; 4 cups chicken broth; 1 1/2 tablespoons cornstarch; 1/4 teaspoon garlic salt; 1/8 teaspoon freshly ground black pepper; 1/2 teaspoon grated fresh ginger (from 1/8 inch piece); 1/2 teaspoon sesame oil; 1 tablespoon soy sauce; 1/2 cup sliced cremini or shiitake mushrooms; 4 green onions, sliced, for garnish

15-Minute Egg Drop Soup

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Author: Addie Gundry
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 1x
Category: Soups

Ingredients

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2 large eggs
1 egg white
4 cups chicken broth
1 1/2 tablespoons cornstarch
1/4 teaspoon garlic salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon grated fresh ginger (from 1/8 inch piece)
1/2 teaspoon sesame oil
1 tablespoon soy sauce
1/2 cup sliced cremini or shiitake mushrooms
4 green onions, sliced, for garnish

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Instructions

In a small bowl, whisk together the eggs and egg white. Set aside.
In another small bowl, combine 3/4 cup of the broth with the cornstarch.
Pour the rest of the broth into a medium saucepan and add the garlic salt, pepper, ginger, sesame oil, and soy sauce. Bring to a boil.
Add the cornstarch mixture to the pan, stir, and cook for 2 minutes, until thickened. Add the mushrooms.
Bring the broth back to a full boil and stir in a clockwise direction.
Gently pour the egg mixture into the broth and stir in a clockwise direction for 30 seconds or until the eggs are cooked.
Ladle the soup into bowls, garnish with the green onions, and serve.

Find it online: https://foodgardening.mequoda.com/recipe/15-minute-egg-drop-soup/