Description
A simple and quick egg drop soup with a restaurant-style flavor.
Ingredients
Scale
- 4 cups chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 large eggs, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon sesame oil
- 1 green onion, thinly sliced
Instructions
- Heat chicken broth in a pot over medium heat.
- Mix cornstarch with water in a small bowl until smooth.
- Stir cornstarch mixture into the broth and bring to a simmer.
- Slowly pour beaten eggs into the soup while stirring gently.
- Add salt, white pepper, and sesame oil.
- Garnish with green onions and serve hot.
Notes
- Use fresh eggs for best texture.
- Adjust salt and pepper to taste.
- For extra flavor, add a dash of soy sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 1g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
Keywords: egg drop soup, restaurant style, easy soup recipe, Chinese soup