Description
A simple and comforting Chinese soup made with eggs and chicken broth, ready in minutes.
Ingredients
Scale
- 4 cups chicken broth
- 2 large eggs, lightly beaten
- 1 tsp cornstarch (optional, for thickening)
- 1 tbsp water (if using cornstarch)
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/2 tsp sesame oil
- 1 green onion, thinly sliced
Instructions
- Heat chicken broth in a pot over medium heat until boiling.
- Mix cornstarch with water (if using) and stir into the broth to thicken slightly.
- Reduce heat to a simmer. Slowly pour beaten eggs in a thin stream while stirring gently.
- Add salt, white pepper, and sesame oil. Stir once.
- Garnish with sliced green onions and serve hot.
Notes
- For a richer taste, add a dash of soy sauce.
- Adjust salt and pepper to your preference.
- Use fresh eggs for the best texture.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 1g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 180mg
Keywords: easy egg drop soup, Chinese soup, quick egg soup