A simple, tasty dish using common ingredients, Chinese egg drop soup only takes a few minutes to cook. Learn pro tips to make it to perfection.
175 kcal
/serving
3 min
Serves
4
Easy
Asian
Ingredients
- 3 large eggs
- 4 cups (960ml) chicken broth (or vegetable broth (see note 1)
- Salt (to taste)
- Ground white pepper (to taste)
- 1/4 tsp sesame oil
- 3 tbsp cornstarch
- 1 stalk scallions (finely chopped)
Preparation
Not specified
Cooking
- Crack the eggs then add 2 tablespoons of water.
- Beat lightly until the whites and yolks are fully integrated.
- Set aside.
- Pour the broth into a saucepan/pot.
- Bring it to a full boil then turn the heat down to a gentle simmer.
- Season the broth with salt, white pepper, and sesame oil.
- Taste to adjust.
- In a small bowl, mix cornstarch with 6 tablespoons of water until combined (make sure no starch sinks to the bottom).
- Gradually pour it into the broth while stirring with a spoon.
- Turn the heat to the lowest so the broth is at a bare simmer.
- Pour the beaten eggs in a thin stream while slowly swirling with the spoon.
- Transfer the soup to individual bowls.
- Garnish with scallions and serve immediately.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
175
Calories
11.2g
Protein
10% DV
16.5g
Carbs
6% DV
6.8g
Fat
9% DV
0.9g
Fiber
2% DV
4.0g
Sugars
675mg
Sodium
45% DV
147mg
Cholesterol
42% DV
| Health Labels | Dairy Free Gluten Free Wheat Free Milk Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Lupine Free Mollusk Free Alcohol Free No Sugar Added Kosher |
| Allergen Info | Gluten Wheat |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
