Egg Drop Soup

Name: Egg Drop Soup
Prep time: 3 min
Cook time: 10 min
Yield: 4 servings
Ingredients: Chicken Broth — 4 cups; Cornstarch — 1 tbsp; Eggs — 3; Salt — ¼ tsp; Sesame Oil — ½ tsp; Soy Sauce — 1 tbsp

Silky, comforting egg drop soup with just a handful of ingredients. Ready in 10 minutes.

gluten-free quick

🔥 Calories per serving: 120

🍽️ Serves: 4

⏱️ Prep: 3 min

🍳 Cook: 10 min

Ingredients

Chicken Broth	4 cups
Cornstarch	1 tbsp
Eggs	3
Salt	¼ tsp
Sesame Oil	½ tsp
Soy Sauce	1 tbsp

Instructions

Bring chicken broth to a simmer in a medium saucepan over medium-high heat.
In a small bowl, whisk together cornstarch and 2 tablespoons of cold water until completely smooth. This is your thickener.
Add soy sauce and a pinch of salt to the broth. Taste and adjust.
While stirring the broth in a slow circular motion with a spoon, slowly pour in the cornstarch mixture. The soup will thicken slightly.
Reduce heat to medium-low to maintain a gentle simmer (not a full boil).
Whisk eggs and sesame oil together in a small bowl.
While stirring the soup in a slow circle, slowly drizzle the egg mixture in a thin stream. The curds will cook almost instantly into delicate ribbons.
Serve immediately. Garnish with sliced green onion if available.