Servings: 6
Chicken stock
4 cups (room temperature)
2 tbsp
Ground ginger 
1 tsp
Garlic powder 
1/4 tsp
Toasted sesame oil 
1/2 tsp
Green onion 
3, sliced (plus for garnish)
Whole-kernel corn 
1/4 cup
Fine salt 
to taste
Ground black pepper 
to taste
Lunar New Year: Egg Drop Soup
5 m
10 m
Ready in:
15 m
  1. In a saucepan, whisk together stock, cornstarch, ground ginger, and garlic powder. Whisk until smooth. Over high, bring to a simmer. 
  2. Whisk together eggs and egg whites in a bowl. 
  3. With a whisk, stir the broth in a circular motion. Carefully add the whisked eggs, stirring. 
  4. Remove from heat. Add sesame oil, onions, and corn. Stir until combined. Season with salt and ground black pepper. Before serving, sprinkle with green onions. Serve and enjoy your Chinese Egg Soup!