Egg Drop Soup
Make authentic Egg Drop Soup with just a few simple ingredients in less than 30 minutes! You won't believe how easy this recipe is!
Heat the chicken broth in a medium saucepan over medium heat. Stir in the ground ginger, soy sauce, and oyster sauce.
Add the sesame oil to the whisked eggs along with a pinch of salt and pepper. Stir to combine.
Stir the chicken broth and slowly pour in the whisked eggs. Continue to stir for a few minutes as the eggs cook.
Stir in the spinach and heat for one additional minute.
Spoon the soup into serving bowls. Cut each hard-boiled egg in half and top each bowl with one along with green onions. Serve and enjoy!
Perfect hard-boiled eggs: Submerge the eggs in 2 inches of cool water in a pot on the stove-top. Gradually bring them to a boil. Once the boil is reached, cover the pot and remove them from the heat, letting them sit for 12 minutes. Perfect.
Tofu is an optional ingredient to egg drop soup and adds additional protein to the meal.
Calories: 125kcal, Carbohydrates: 4g, Protein: 10g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 216mg, Sodium: 1715mg, Potassium: 486mg, Vitamin A: 1840IU, Vitamin C: 31.3mg, Calcium: 76mg, Iron: 2.4mg