Description
A warm and comforting egg drop soup made with chicken broth and fresh ingredients.
Ingredients
Scale
- 4 cups chicken broth
- 3 large eggs
- 2 green onions, thinly sliced
- 2 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 1/4 tsp white pepper (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water (optional)
Instructions
- In a medium saucepan, heat chicken broth over medium heat until simmering.
- Stir in soy sauce and sesame oil; allow the aroma to develop.
- In a separate bowl, whisk the eggs until fully combined.
- Gradually drizzle the beaten eggs into the simmering broth while stirring gently to create ribbons.
- Cook for about 30 seconds until the eggs are set, then remove from heat and stir in green onions.
- For a thicker soup, add the cornstarch mixture and simmer briefly until thickened.
Notes
- Adjust seasoning to taste.
- Serve hot for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 100
- Sugar: 1g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 200mg
Keywords: soup, egg drop, chicken broth