Egg Drop Soup
Add classic Chinese takeout to your repertoire with this rich, hearty egg drop soup recipe. It’s easy, flavorful, and budget-friendly.
Servings: 4
Ingredients
- 3 eggs beaten
- 2 green onions
- 2 tbsp cornstarch
- 3 cups chicken stock
- 1/2 tsp sesame oil
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 1/4 tsp turmeric
- 1/4 tsp red chili flakes (optional)
Instructions
- Beat 3 eggs in a bowl and set aside. Slice the green onion, keeping green and white parts separate. Set aside. Mix the cornstarch and 1/4 cup of water together, set aside.
- Pour chicken stock, sesame oil, salt, white pepper, turmeric and the white part of green onions into a saucepan and bring to a boil.
- Slowly pour in the cornstarch water mixture and stir until slightly thickened.
- Slowly drizzle in the beaten eggs, stirring continuously.
- Serve into bowls with green onion sprinkled on top and optional red chili flakes.
Video
Nutrition
Calories: 135kcal | Carbohydrates: 11g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 128mg | Sodium: 598mg | Potassium: 257mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 280IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg