Egg Drop Soup
Egg Drop Soup is a restaurant classic that is so easy to make at home. Just a few ingredients and less than 15 minutes for this great side dish.
Servings: 4 servings
Calories: 117kcal
Ingredients
- 4 cups low-sodium chicken broth (907 grams or 946.4 ml)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
- 2 teaspoons cornstarch
- 4 eggs beaten well, read my tip in the post
- green onions chopped for garnish
Instructions
- In a large saucepan, combine the chicken broth, soy sauce, sesame oil, and white pepper. Bring to a boil over high heat.4 cups low-sodium chicken broth, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon ground white pepper
- Once the mixture is boiling, turn the heat down to medium. Remove a few tablespoons of the boiling liquid and whisk in the cornstarch. The slurry should be smooth when you return it to the soup.2 teaspoons cornstarch
- While the soup bubbles, slowly pour in the beaten eggs, while stirring the soup. Once the eggs are completely added, remove the soup from the heat.4 eggs
- Serve, topped with fresh green onions.green onions
Nutrition
Serving: 1cup | Calories: 117kcal | Carbohydrates: 4g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 385mg | Potassium: 273mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg