Egg Drop Soup
Egg Drop soup, also known as egg flower soup, is a simple Chinese classic soup made with very simple ingredients.
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Servings: 6
Calories: 57kcal
Ingredients
- 4 cups chicken stock
- 3 eggs
- 1 teaspoon sesame oil
- ¾ teaspoon salt
- ⅛ teaspoon sugar
- ⅛ teaspoon white pepper
- 1 teaspoon soy sauce
- 2 cloves garlic minced
- 2 tablespoons cornstarch
- thinly sliced green onions for garnish
Instructions
- Add the chicken broth to the pot along with the soy sauce, minced garlic, sesame oil, and sugar. Bring to a boil and then reduce heat to medium-low. Let it simmer for 10 minutes.
- Beat the eggs with a whisker. Set aside.
- Mix 1 tablespoon of cornstarch with two tablespoons of water until well combined. Pour it into the chicken broth mixture.
- Add beaten eggs slowly into the simmering chicken broth while stirring constantly until they form thin strands ("egg drops"). Make sure to stir the egg stream in one direction. let it simmer for about 2 minutes.
- Add salt and pepper to taste. Stir in 2 tablespoons of finely chopped green onions for garnish.
- Serve immediately and enjoy!
Nutrition
Calories: 57kcal | Carbohydrates: 3.6g | Protein: 3.4g | Fat: 3.3g | Saturated Fat: 0.9g | Cholesterol: 82mg | Sodium: 881mg | Potassium: 46mg | Fiber: 0.1g | Sugar: 0.7g | Calcium: 24mg
Tried this recipe? Leave a comment below, and tag me @sassychopsticks9 or tag #sassychopsticks9 on Instagram!