Ingredients for Chinese Take Out Egg Drop Soup
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- Cold Water
- 2 large eggs
- 2 scallions, thinly sliced
- White Pepper
- Salt
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How to Make Chinese Take Out Egg Drop Soup
- Whisk together the chicken broth, soy sauce, and sesame oil in a medium saucepan.
- Bring the broth to a simmer over medium heat.
- In a small bowl, whisk the eggs with a tablespoon of cold water until light and frothy.
- Slowly drizzle the egg mixture into the simmering broth, stirring constantly with a chopstick or fork to create thin ribbons of egg.
- Continue to stir gently for 1-2 minutes, or until the egg is cooked through but still slightly tender.
- Stir in the cornstarch slurry (mix cornstarch and 1 tablespoon water until smooth) and continue to simmer for 1 minute, or until the soup slightly thickens.
- Remove from heat and stir in the scallions.
- Ladle into bowls and garnish with extra sesame oil or chopped scallions, if desired. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
5g
Fat
6g
Carbs
1g
