Description
A simple and comforting egg drop soup.
Ingredients
Scale
- 2 cups chicken broth
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon sesame oil (optional)
- 2 tablespoons chopped green onions
Instructions
- In a medium saucepan, bring chicken broth to a gentle boil over medium heat.
- In a small bowl, whisk together cornstarch and water to make a slurry. Stir the slurry into the broth to thicken slightly.
- Season the broth with salt and white pepper. Add sesame oil if using.
- In a separate bowl, beat the eggs well.
- Reduce the heat to low. Stir the broth in one direction with a ladle or spoon, and slowly pour in the beaten eggs in a thin stream to create ribbons.
- Once the eggs are cooked and set, turn off the heat.
- Ladle into bowls and garnish with chopped green onions. Serve hot.
Notes
- This soup is easily customizable; you can add in vegetables like peas or carrots.
- For a spicier version, consider adding a pinch of chili flakes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 1g
- Sodium: 900mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 210mg