Description
A quick and easy recipe for classic egg drop soup.
Ingredients
Scale
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 2 large eggs, lightly beaten
- 2 green onions, thinly sliced
Instructions
- In a medium saucepan, combine chicken broth, soy sauce, sesame oil, and white pepper. Bring to a boil over medium-high heat.
- Reduce heat to low. Slowly drizzle the beaten eggs into the simmering broth while gently stirring the soup in a circular motion.
- Continue to cook for 1-2 minutes, or until the egg is cooked through and forms ribbons.
- Ladle the soup into bowls and garnish with sliced green onions.
Notes
- For a richer flavor, you can use homemade chicken broth.
- Adjust soy sauce and white pepper to your taste.
- Add a pinch of cornstarch mixed with water for a slightly thicker soup.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 1g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 70mg
Keywords: egg drop soup, easy soup, quick soup, asian soup, chicken broth soup, egg soup