Egg Drop Soup
Creamy, flavorful egg drop soup, a Chinese restaurant classic that is loaded with flavor and can be on the table in under 15 minutes.
Servings: 4
Calories: 142kcal
Equipment
Ingredients
- 4 cups Chicken stock
- 1 teaspoon Soy sauce
- 1/2 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 teaspoons Water
- 3 Large eggs beaten
- 1 Tablespoon Green onions or chopped fresh chives
- 1/2 teaspoon Ground white pepper
Instructions
- In a small saucepan, combine the chicken broth, soy sauce and sesame oil.
- Bring to a boil.
- In a small bowl combine cornstarch and water together stirring to make a slurry
- Pour cornstarch slurry into the boiling broth.
- In a small bowl, beat 3 eggs, then gradually add the beaten eggs to your boiling broth, stirring continuously to get the egg ribbons.
- Remove from heat, taste, season with salt and pepper as desired.
- Garnish with fresh chives.
Nutrition
Calories: 142kcal | Carbohydrates: 10g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 130mg | Sodium: 474mg | Potassium: 305mg | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg