Egg Drop Soup
Ingredients
The soup base
-
4
cups
chicken broth
-
1
teaspoon
sesame oil
-
1
tablespoon
soy sauce
-
½
teaspoon
salt
-
½
teaspoon
white pepper
-
3
tablespoons
cornstarch
-
⅓
cup
water
The finishing touches
-
3
large
eggs
-
1
small
scallion
Instructions
- Heat the chicken broth in a pot over medium heat until it simmers.
- Stir in sesame oil, soy sauce, salt, and white pepper.
- Combine cornstarch with water to make a slurry, then stir it into the boiling soup.
- Swirl the soup and slowly pour in the beaten eggs to create wisps.
- Cook until the eggs are set, then serve topped with sliced scallions.
Nutrition Facts (estimated)
Servings
4 servings
Calories
103
Total fat
5g
Total carbohydrates
7g
Total protein
7g
Sodium
1469mg
Cholesterol
mg
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