Description
Egg Drop Soup is a beloved classic that can be made in under 20 minutes. A warm and comforting bowl perfect for chilly nights or as a quick starter.
Ingredients
Scale
- 4 cups chicken stock
- 1/2 teaspoon sesame oil
- 3/4 teaspoon salt
- 1/8 teaspoon sugar
- 1/8 teaspoon white pepper
- 1/2 teaspoon turmeric
- 3 tablespoons cornstarch (mixed with 1/3 cup water)
- 3 eggs (lightly beaten)
- 1 scallion (chopped)
- 1/4 teaspoon MSG (adjust to personal preference)
Instructions
- In a medium soup pot, bring the chicken stock to a simmer.
- Stir in sesame oil, salt, sugar, white pepper, and MSG (if using).
- If you want that lovely restaurant-style yellow color, add in the turmeric or five drops of yellow food coloring. Taste the soup and adjust seasoning if necessary.
- Gradually add the cornstarch and water mixture, stirring continuously to avoid clumps.
- Pour the lightly beaten eggs into the simmering soup while stirring in a circular motion to create egg swirls.
- Ladle the soup into bowls, top with chopped scallions, and enjoy!
Notes
Whisk the eggs lightly before adding them to achieve a more delicate texture. Feel free to mix in additional vegetables for added nutrition.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 210mg