Joanna Gaines Egg Drop Soup Recipe
Joanna Gaines Egg Drop Soup Recipe is light, warm and easy to make at home. This soup is perfect for cozy evenings and quick meals.
Equipment
- Medium saucepan
- Whisk
- Measuring Cups
- Measuring Spoons
- Ladle
- Bowl for beating eggs
- Soup bowls for serving
Ingredients
- Chicken broth – 4 cups
- Eggs – 2 large beaten
- Cornstarch – 2 tablespoons
- Cold water – 2 tablespoons
- Salt – ½ teaspoon
- White pepper – ¼ teaspoon
- Soy sauce – 1 tablespoon
- Sesame oil – ½ teaspoon
- Chopped green onions – 2 tablespoons for garnish
Instructions
Heat the Broth
- Pour chicken broth into a saucepan. Heat over medium heat until it begins to simmer. Stir occasionally to prevent sticking.
Mix Cornstarch and Water
- In a small bowl, combine cornstarch and cold water. Stir until smooth. This will thicken the soup slightly.
Add Cornstarch Mixture
- Slowly pour cornstarch mixture into simmering broth. Stir gently. Let it cook for two minutes until broth thickens lightly.
Beat the Eggs
- While broth cooks, beat the eggs in a separate bowl. Make sure they are smooth and slightly frothy.
Pour Eggs Slowly
- Reduce heat to low. Slowly pour beaten eggs into the broth in a thin stream. Stir gently with a fork or chopsticks to form ribbons.
Season the Soup
- Add salt, white pepper and soy sauce. Stir carefully to mix flavors. Taste and adjust seasoning if needed.
Add Sesame Oil
- Drizzle sesame oil over the soup. Stir gently for a nutty aroma. This adds depth to the flavor.
Serve with Garnish
- Ladle soup into bowls. Sprinkle chopped green onions on top. Serve immediately while warm and silky.
Notes
- Pour eggs slowly for thin ribbons
- Use fresh eggs for best texture
- Adjust salt and soy sauce to taste
- Do not boil after adding eggs
- Garnish with green onions or cilantro