Egg Drop Soup
Egg Drop Soup is a light, flavorful, and comforting Chinese soup, featuring ribbons of beaten eggs in a savory chicken broth.
Nutrition
Calories: 90cal
Carbohydrate: 3g
Protein: 7g
Fat: 5g
Cholesterol: 93mg
Sodium: 800mg
Difficulty Level: easy
10 min Prep
10 min Cook
20 min Total
4 Servings
Ingredients
- 4 cups chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 large eggs
- 1 egg yolk
- Salt, to taste
- White pepper, to taste
- 1 teaspoon sesame oil
- 2 green onions, sliced thinly
Instructions
- In a medium saucepan, bring the 4 cups of chicken broth to a boil over medium-high heat.
- In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth to create a slurry.
- Slowly stir the cornstarch slurry into the boiling chicken broth to thicken it slightly. Stir continuously to avoid clumping.
- In another bowl, beat 2 large eggs and 1 egg yolk together until well blended.
- Reduce the heat to low and gently swirl the broth with a spoon to create a whirlpool effect. Slowly pour the beaten eggs into the broth while stirring in the same direction. This will create the egg ribbons.
- Season the soup with salt and white pepper to your taste. Add 1 teaspoon of sesame oil for aroma and flavor.
- Ladle the soup into bowls and garnish with freshly sliced green onions.
