This easy egg drop soup recipe has been sponsored by Eggland’s Best Eggs but all opinions expressed here are my own.
I have a serious weak spot when it comes to Chinese food. I have my local delivery place on speed dial for those days when I am in a hurry or just really craving fried rice. Sometimes I make it from scratch at home like this easy egg drop soup recipe or my Teriyaki Glazed Pork Belly Recipe. This homemade egg drop soup takes about 15 minutes to make. Most of that time is spent waiting for your stock to come to a boil. Once it is simmering, just stir in a few beaten Eggland’s Best Eggs and green onions and you have a delicious weeknight meal with very little work!
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About Eggland’s Best Eggs
I am picky about my eggs. I look for keywords like organic or free range whenever possible. Eggland’s Best organic eggs are easy to find in my local grocery store, which I really love. They are an excellent source of vitamins D, B12, E, B5 and Riboflavin. EB eggs also have six times more vitamin D, more than double the omega-3, 10 times more vitamin E and 25 percent less saturated fat than ordinary eggs. Eggs are a great way to add protein to your diet while still reducing your meat consumption.
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Quick and Easy Egg Drop Soup Recipe
So, I am not kidding when I say this soup is quick and easy. You need some stock, vegetable or chicken will work, although I used chicken. You add a few seasonings and bring it to a simmer. Then, just whisk in some beaten eggs and toss in green onions and sriracha. If you don’t like the heat, you can leave out the sriracha. From start to finish this was finished in less than 15 minutes and mostly that was just waiting for the stock to boil. Simple ingredients and very little work. That is the type of recipe I like!
- 8 cups chicken broth
- 1 teaspoon ground ginger
- 1 tablespoon soy sauce
- 4 eggs
- 1/2 cup chopped green onions (about 4 green onions)
- sriracha to taste
- Add the stock, ginger, and soy sauce to a large pot and heat over medium high until simmering
- In a small bowl, beat the 4 eggs
- Drizzle the beaten eggs into the broth, stirring IN ONE DIRECTION while you pour them in.
- Remove from heat and add in the green onions and sriracha
Amount Per Serving: Calories: 226Total Fat: 4gCarbohydrates: 16gProtein: 25g
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Diane has a Bachelor’s degree in Microbiology with a Minor in Health Management and Policy. She spent many years working in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging as a way to share this knowledge with others. While passionate about health and the environment she can’t quite give up her favorite Cheetos and Diet Coke! Learn more about her HERE.