Egg Drop Soup
AsianVegetarianEasy15 min
Ingredients
Servings
4
- 4 cup chicken broth (or vegetable broth)
- 3 count large eggs, beaten
- 2 tbsp cornstarch
- 3 tbsp cold water
- 0.5 tsp salt
- 0.3 tsp white pepper
- 0.5 tsp sesame oil
- 3 count green onions, sliced
- 1 tsp fresh ginger, grated
Instructions
- 1
Bring broth to a boil in a medium saucepan over high heat. Add salt, white pepper, and grated ginger.
- 2
In a small bowl, mix cornstarch with cold water until smooth. Pour into boiling broth while stirring constantly; cook until slightly thickened.
- 3
Reduce heat so broth is at a gentle simmer. While stirring the broth slowly in a circular motion, drizzle the beaten eggs in a thin stream — the eggs will cook into ribbons.
- 4
Remove from heat. Stir in sesame oil.
- 5
Serve immediately, garnished with sliced green onions.
Tags
soupasian
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