Description
A warm and nourishing bowl of homemade egg drop soup, perfect for chilly evenings and quick meals.
Ingredients
Scale
- 4 cups chicken broth
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 scallions, sliced
- Salt and pepper to taste
- Optional: soy sauce or sesame oil for flavor
Instructions
- Bring the chicken broth to a boil in a pot.
- Mix the cornstarch with the water in a small bowl until smooth.
- Stir the cornstarch mixture into the boiling broth. Reduce the heat to a simmer and slowly drizzle in the beaten eggs while stirring the broth briskly.
- Add sliced scallions, season with salt, pepper, and optional soy sauce or sesame oil. Give it a quick stir and serve hot.
Notes
Use fresh ingredients for a richer flavor and control egg texture by using room temperature eggs.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 1g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg