Egg Drop Soup

SoupStovetop15 minServes 4Dairy-free

Ingredients

• 6 cups chicken broth
• 3 eggs, beaten
• 2 tbsp cornstarch
• 1 tsp soy sauce
• 2 green onions, sliced
• 1 tsp fresh ginger, grated

Amounts are scaled from the original 4 servings; cooking times may change for bigger batches.

Steps

1. Bring the broth, ginger and soy sauce to a simmer.
2. Whisk the cornstarch with 1/4 cup cold water and stir in; simmer 1 minute until slightly thick.
3. Stir the soup in a circle and slowly pour in the eggs; they set into ribbons within a minute.
4. Top with green onions.

Swaps

• Tamari or coconut aminos work in place of soy sauce (tamari is usually gluten-free; check the label).
• Water plus a bouillon cube or a spoon of soy sauce can replace broth.
• Use 1/4 tsp ground ginger for each 1 tsp fresh ginger.

Times are a guide; ovens and air fryers vary. Cook poultry to 165°F, ground meat to 160°F, and pork and fish to 145°F. Diet tags come from the ingredient list; check labels for allergens.

Check what you're missing in Crave