Description
A simple and comforting Chinese soup made with chicken broth and silky strands of beaten eggs.
Ingredients
Scale
- 4 cups chicken broth
- 2 large eggs
- 1 tablespoon cornstarch
- 2 green onions, sliced
- Salt and pepper to taste
- Soy sauce (optional)
Instructions
- In a pot, bring the chicken broth to a boil.
- In a small bowl, whisk together the eggs until well beaten.
- Once the broth is boiling, reduce the heat to a simmer. Slowly drizzle the beaten eggs into the broth while gently stirring with a spoon.
- In a separate small bowl, mix the cornstarch with a little water to create a slurry. Stir this slurry into the soup to thicken it, then add the sliced green onions and season with salt, pepper, and soy sauce if desired.
Notes
Use homemade broth for deeper flavor. Adjust cornstarch for thickness and add vegetables or tofu for extra nutrition.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 186mg