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Egg Drop Soup

Christy Denney, The Girl Who Ate Everything
  • 10 minutes
  • Serves 4

INGREDIENTS

4 cups

low-sodium chicken broth ((I like better than Bouillon chicken base))

1 tbsp

reduced-sodium soy sauce

1/4 tsp

ground ginger

2 tbsp

cornstarch

2 tbsp

water

2

large eggs, beaten

1/4 tsp

kosher salt ((more to taste))

(optional) 1/4 teaspoon sesame oil ((see note))

1/4 cup

sliced green onions