Egg Drop Soup
Egg Drop Soup is a Chinese restaurant favorite! With the savory broth and silky eggs, this comforting soup will be a hit at home too!
Servings 4
Calories 177kcal
Ingredients
- 8 cups low-sodium chicken broth
- 3 tablespoons soy sauce
- 1/2 teaspoon ground white pepper
- 1 teaspoon sesame oil
- 2 teaspoon ground ginger
- 1/4 teaspoon turmeric
- 1/4 cup cornstarch
- 3 eggs beaten
- 2 green onions diced
Instructions
- With the heat off, whisk together chicken broth, soy sauce, white pepper, sesame oil, ground ginger, turmeric and cornstarch. Turn on heat and bring to a boil. Reduce heat to low and simmer just until the soup starts to thicken. This should take about 10 minutes.
- Whisk together eggs in a measuring cup with a spout. Slowly, whisk the eggs in a steady stream to get egg ribbons. If you stir too quickly the eggs will simply blend in with the soup and you won't get the ribbons.
- Add green onions. Adjust seasoning with soy sauce and black pepper. Serve.
Notes
It is important that the broth is at room temperature when you whisk the cornstarch in. This will ensure that the cornstarch doesn't form lumps.
Slow and steady is the best way to whisk in the eggs.
Nutrition information for estimation purposes only.
Nutrition
Calories: 177kcal | Carbohydrates: 15g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 945mg | Potassium: 513mg | Fiber: 1g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg