Description
A comforting bowl of egg drop soup that combines rich chicken broth with delicate ribbons of egg and fresh green onions. Perfect for a light meal or a warming appetizer.
Ingredients
Scale
- 4 cups of chicken broth
- 2 tablespoons of cornstarch
- 4 large eggs
- 2 green onions, chopped
- Salt and pepper to taste
- 2 tablespoons of soy sauce
- 1 teaspoon of sesame oil
Instructions
- Bring the broth to a boil: In a medium-sized pot, pour in the chicken broth and bring it to a gentle boil.
- Whisk in the cornstarch: In a small bowl, whisk together the cornstarch with a couple of tablespoons of cold water until you achieve a smooth mixture. Pour this into the boiling broth and stir gently.
- Beat the eggs: In a separate bowl, whisk the eggs until well combined and frothy.
- Create the egg ribbons: Reduce the heat to a gentle simmer. Slowly pour the beaten eggs into the broth in a thin stream while stirring continuously.
- Add the final ingredients: Sprinkle in the chopped green onions, soy sauce, and sesame oil. Stir and let the soup simmer for another minute.
- Season to taste: Sprinkle in salt and pepper according to your preference.
- Serve hot: Ladle the soup into bowls and enjoy immediately.
Notes
For a vegetarian version, substitute chicken broth with vegetable broth. To make it vegan, use silken tofu instead of eggs.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 0mg