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.
- 4 cups chicken broth
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 teaspoons water
- 3 eggs beaten
- 1 Tablespoon green onions or chopped fresh chives
- 1/2 teaspoon ground white pepper
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.
Calories: 67kcal | Carbohydrates: 2g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 123mg | Sodium: 991mg | Potassium: 234mg | Fiber: 1g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 17mg | Calcium: 33mg | Iron: 1mg