Description
Creamy, flavorful egg drop soup, a Chinese restaurant classic that is loaded with flavor and can be on the table in under 15 minutes.
Ingredients
Scale
- 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
Instructions
- Step: In a small saucepan, combine the chicken broth, soy sauce and sesame oil.
- Step: Bring to a boil.
- Step: In a small bowl combine cornstarch and water together stirring to make a slurry.
- Step: Pour cornstarch slurry into the boiling broth.
- Step: In a small bowl, beat 3 eggs, then gradually add the beaten eggs to your boiling broth, stirring continuously to get the egg ribbons.
- Step: Remove from heat, taste, season with salt and pepper as desired.
- Step: Garnish with fresh chives.
Notes
Best eaten immediately. You can add tofu or cooked vegetables to make it a heartier meal. Ensure you use gluten-free soy sauce or tamari if needed.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 67 kcal
- Sugar: 1 g
- Sodium: 991 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 123 mg
Keywords: egg drop soup, egg flower soup, soup, quick dinner, Chinese, appetizer