Pescatarian Egg Drop Soup
Total time20 min
Prep time8 min
Cook time12 min
4.7(18)
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Learn more →Ingredients
4 servings
- 4 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tsp fresh ginger, finely grated
- 1 tbsp tamari
- ½ tsp toasted sesame oil
- ¼ tsp white pepper
- 4 large eggs
- ¼ tsp salt, or to taste
For the slurry
- 2 tbsp cornstarch
- 3 tbsp cold water
For serving
- 3 scallions, green tops only, thinly sliced
Instructions
- 1
Combine the chicken broth, grated ginger, tamari, sesame oil, and white pepper in a medium saucepan. Bring to a steady simmer over medium-high heat, about 4–5 minutes.
- 2
In a small bowl, whisk together the cornstarch and cold water until completely smooth with no lumps. Pour the slurry into the simmering broth while stirring constantly, then continue to stir for 1 minute until the broth thickens slightly and turns glossy.
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