How to make egg drop soup (video)

Egg Drop Soup is a tasty Asian-inspired soup that's perfect for cold winter days. The unique texture and flavor of this soup is a great way to mix things up for lunch or dinner. This soup, from Crouton Crackerjacks, is really easy and you probably already have most of the ingredients on hand!

Keep reading below for the recipe and don't forget to watch the video at the end for a few helpful tips.

Preparation Time: 5 minutes
Total Time: 25 minutes
Serves: 3

Ingredients
32 ounces low sodium chicken stock/broth
1/2 teaspoon salt
1/2 teaspoon sugar
dash white pepper (or black)
1 tablespoon white wine (optional)
2 tablespoon cornstarch
3 large eggs
scallions or green onions

Directions
1 .Combine your chicken stock, salt, sugar, white pepper and white wine in a pot. Bring to a boil over medium-high heat.

2. While your base is warming up, combine cornstarch with a few tablespoons of water in a small bowl and pour the slur into the soup. (The cornstarch and water will help thicken the soup).

3. In a large measuring cup (or bowl with a pour spout), whisk your eggs with a tablespoon of water until smooth, and set aside momentarily.

4. As the soup begins to boil, it will thicken. Once the broth starts to boil, remove it from the heat and let it set until there are no more bubbles.

5. Whisk your eggs a bit, then pour your eggs very slowly into the hot broth. Let it set for a minute, so the egg strands form.

6.Place your soup back on the heat until the eggs are completely cooked. Stir a bit, as needed. Top with scallions before you serve.

Pro tip: You can use any chicken broth or stock for this recipe. Low sodium is ideal, but you could also use homemade stock as well.