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Egg Drop Gyoza Soup
Serves 4
5 mins prep
15 mins cook
20 mins total
This recipe could not be easier and it's so warm and comforting on a cold day. Egg drop soup is already amazing on it's own, but it's EVEN better with chewy flavorful dumplings mixed right into the broth.
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In a medium saucepan, heat sesame oil over medium heat then add garlic, ginger, and red pepper flakes. Cook for 1-2 minutes stirring occasionally.
Add chicken broth, soy sauce, rice vinegar, and white pepper. Bring to a boil for 3-5 minutes.
Add frozen dumplings and cook for 5 more minutes.
Meanwhile, in a small bowl, combine water and cornstarch until smooth. Pour into the soup and stir.
Turn heat to low and slowly pour in the beaten eggs, stirring as you pour so they break apart as they cook. The eggs should cook almost instantly.
Serve with optional toppings.