Description
A quick and easy recipe for egg drop soup, perfect for a comforting meal.
Ingredients
Scale
- 2 large eggs
- 4 cups chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 2 scallions, sliced thin
Instructions
- In a medium saucepan, bring chicken broth to a boil over medium heat.
- Stir in soy sauce, sesame oil, and white pepper.
- In a small bowl, mix cornstarch with water until fully dissolved, then stir into the broth.
- Reduce heat to low and let the soup simmer gently.
- Beat the eggs well in a separate bowl.
- Slowly pour the eggs into the soup in a thin stream while stirring in one direction to create ribbons.
- Turn off heat, taste and adjust seasoning if needed.
- Serve hot, garnished with sliced scallions.
Notes
- Adjust seasoning according to taste.
- For a thicker soup, increase the cornstarch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 210mg