Egg drop sriracha soup is a fantastic recipe to make (or even beat) your favorite chinese takeout. When I was a kid, I would love when we went to our favorite chinese restaurant. My top priority was their egg drop soup. I was in awe at how they could create such a beautiful silky ribbon from one of my favorite proteins. Imagine my surprise when, quite a few years later, I found the recipe and it was as simple as 1 ingredient: cornstarch. Needless to say, I made it that night and many nights since. Whether you’re fighting a cold or just craving that warm soupy feeling in your tummy, this sriracha soup is sure to please.
Ingredients
- 1/4 tsp Sesame Oil
- 1 cup Carrots, diced small
- 1 tbsp Ginger Powder
- 1 tbsp Garlic Powder
- 1 tsp Sriracha Sauce
- 6 Cups Chicken Broth
- 1 tbsp Cornstarch
- 2 Eggs
- 3 Egg Whites
- 1/4 cup Green Onions, chopped
Directions
- In a medium to large sauce pan, add sesame oil and carrots.
- Sautee carrots for 8-10 minutes, or until slightly soft.
- Add garlic powder and ginger powder, cook for 1-2 minutes.
- Add broth and sriracha, stir.
- In a small bowl, combine cornstarch and 1/2 cup of broth (taken from pot). Add cornstarch mixture.
- Cover, bring to a boil and simmer for 10-15 minutes.
- In a bowl, whisk eggs and egg whites together.
- Remove pan from heat. Slowly pour in eggs while stirring to create ribbons.
- Add green onions (and more sriracha if you so desire). Enjoy!