Description
A simple and comforting Egg Drop Soup made with chicken broth and eggs.
Ingredients
Scale
- 2 large eggs
- 4 cups chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 2 green onions, chopped
- Salt to taste
Instructions
- In a medium saucepan, combine chicken broth, soy sauce, sesame oil, white pepper, salt, and 2 cups water. Bring to a gentle boil over medium-high heat.
- In a small bowl, whisk together cornstarch and 2 tablespoons water until dissolved. Slowly stir slurry into the broth and simmer for 2–3 minutes.
- Beat the eggs in a bowl. Reduce the soup heat to low. Stir the soup in a circular motion and slowly drizzle in the eggs to form ribbons.
- Turn off the heat and stir in the chopped green onions. Taste and adjust seasoning if needed.
- Serve hot and enjoy immediately.
Notes
- This soup can be easily modified with additional vegetables or proteins.
- Adjust seasonings according to your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 1g
- Sodium: 1200mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 215mg