Egg Drop Soup & Scallion Rice
Ribbons, not clumps.
$9.85 total
Ingredients & Cost Breakdown
| 6 cups chicken or veggie broth | $0.96 |
| 3 eggs | $0.48 |
| Cornstarch | $0.17 |
| Soy sauce | $0.17 |
| Ginger | $0.11 |
| White pepper | $0.11 |
| Green onions | $0.38 |
| 2 cups rice | $0.80 |
| Sesame oil | $0.11 |
| Corn kernels | $0.69 |
| Steamed edamame, side | $2.44 |
| Steamed pork dumplings, side | $3.43 |
| Total | $9.85 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 6 cups chicken or veggie broth
- 3 eggs
- Cornstarch
- Soy sauce
- Ginger
- White pepper
- Green onions
- 2 cups rice
- Sesame oil
- Corn kernels
- Steamed edamame, side
- Steamed pork dumplings, side
How to Make It
- Bring broth to a simmer with ginger and soy sauce.
- Whisk cornstarch into cold water, stir into broth to thicken slightly; add corn.
- Drizzle in beaten eggs in a slow stream while stirring gently for ribbons.
- Season with white pepper, top with green onions; serve with scallion rice.
- Serve with steamed edamame and pork dumplings on the side.
No-Time-For-That Tip: Pour the egg in slowly while stirring in one direction — ribbons, not scrambled clumps.
Swap It: Silken tofu cubes stirred in make this heartier without changing the method.
🍽️ Pairs well with Chicken & Broccoli Stir-Fry
Gear for this recipe
StockpotInstant-Read Thermometer
As an Amazon Associate, we earn from qualifying purchases.
