10 min · 1 serving · @One Happy Bite
Egg Drop Soup
A silky, takeout-style egg drop soup with delicate ribbons of egg in a lightly thickened, white-pepper chicken broth, ready in ten minutes.
Nutrition per serving
- 215 kcal
- 15 g protein
- 9 g carbs
- 13 g fat
Ingredients
- 2 large eggs
- 480 ml chicken broth
- ½ tsp salt
- ½ tsp white pepper
- ¼ tsp turmeric, for colour (optional)
- 1 tbsp cornstarch mixed with 1 ½ tbsp water
- ½ green onion, chopped
- ½ tsp sesame oil (optional)
Steps
- Bring the chicken broth to a simmer and add the salt, white pepper and turmeric.
- Slowly stir in the cornstarch slurry and simmer for a few minutes until thickened to your liking.
- Lightly whisk the eggs, lower the heat so the broth barely simmers, and slowly drizzle in the eggs while stirring in a circular motion.
- Taste and adjust the seasoning, then pour into a bowl, drizzle with sesame oil and garnish with green onion.
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