Description
This recipe for Copycat Egg Drop Soup tastes just like the one from PF Chang’s. With a flavorful combination of chicken stock, soy sauce, ginger, and green onions, this soup is comforting and satisfying.
Ingredients
Units
Scale
Main ingredients:
- 4 cups chicken stock (store-bought or homemade)
- 1 tablespoon soy sauce
- 1/2 teaspoon freshly grated ginger
- 2 tablespoons water
- 2 – 3 tablespoons cornstarch
- 2 eggs
- 2 – 3 green onions, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Mix cornstarch: In a small bowl, mix water and cornstarch until smooth.
- Combine ingredients: In a saucepan, bring chicken stock, soy sauce, and ginger to a simmer. Slowly drizzle in the cornstarch mixture while stirring.
- Add eggs: In a steady stream, pour beaten eggs into the soup while stirring gently. Cook for a few minutes until the eggs are set.
- Season and serve: Stir in green onions, season with salt and pepper, and serve hot.
Notes
- You can add cooked chicken, shrimp, or tofu for added protein.
- For a thicker soup, increase the amount of cornstarch mixed with water.
Nutrition
- Serving Size: 1 bowl
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 95 mg