Egg Drop Soup
Egg Drop Soup is a simple and comforting Chinese soup made with a flavorful chicken broth base and wisps of silky beaten eggs. This recipe is quick, easy, and perfect for a light meal or appetizer.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 4 servings 1x
- Category: Appetizers
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients:
- 4 cups chicken broth (low sodium)
- 1 teaspoon soy sauce (low sodium)
- 1 tablespoon cornstarch
- 2 tablespoon water
- 4 eggs (beaten)
- 1 teaspoon sesame oil
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- ¼ cup chives (chopped)
Instructions
- Prepare the Broth: In a pot, bring chicken broth and soy sauce to a simmer.
- Thicken the Broth: In a small bowl, dissolve cornstarch in water and stir into the simmering broth until thickened.
- Add Eggs: Slowly pour beaten eggs into the soup while stirring gently to create egg ribbons.
- Season and Finish: Stir in sesame oil, salt, pepper, and chives. Adjust seasoning to taste and serve hot.
Notes
- You can customize this soup by adding ingredients like tofu, mushrooms, or spinach for extra flavor and nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 185 mg
Find it online: https://cookedbyandy.com/egg-drop-soup/