Description
A comforting and quick-to-make Chinese Egg Drop Soup featuring delicate egg ribbons in a flavorful chicken broth.
Ingredients
Scale
- 4 cups chicken broth
- 2 large eggs
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- In a pot, bring the chicken broth to a gentle boil over medium heat.
- While the broth is heating, crack the eggs into a separate bowl and whisk them vigorously until frothy.
- Once the broth reaches a boil, stir in the cornstarch mixed with a little cold water until dissolved.
- Reduce the heat to low and slowly pour in the eggs in a steady stream while gently stirring the soup.
- Add the soy sauce and sesame oil, then the chopped green onions, and stir gently to combine.
- Season with salt and pepper to taste and serve hot in bowls.
Notes
For added texture, ensure the eggs are added slowly and the broth is at a rolling boil.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 186mg