From redhousespice.com

Egg Drop Soup, The Classic Version (蛋花汤)

4 servings · 2 min prep · 3 min cook

Ingredients

Ingredients

• 3 large eggs
• 4 cups chicken broth
• salt
• ground white pepper
• ¼ teaspoon sesame oil
• 3 tablespoon cornstarch
• 1 stalk scallions, finely chopped

For mixing

• 2 tablespoons water (for eggs)
• 6 tablespoons water (for cornstarch)

Steps

1. Crack the 3 large eggs then add 2 tablespoons of water. Beat lightly until the whites and yolks are fully integrated. Set aside.
2. Pour the 4 cups broth into a saucepan/pot. Bring it to a full boil then turn the heat down to a gentle simmer.
3. Season the broth with to taste salt, to taste white pepper, and ¼ teaspoon sesame oil. Taste to adjust.
4. In a small bowl, mix 3 tablespoon cornstarch with 6 tablespoons of water until combined (make sure no starch sinks to the bottom). Gradually pour it into the 4 cups broth while stirring with a spoon.
5. Turn the heat to the lowest so the 4 cups broth is at a bare simmer. Pour the beaten 3 large eggs in a thin stream while slowly swirling with the spoon.

   3 min

6. Transfer the soup to individual bowls. Garnish with 1 stalk scallions and serve immediately.

Nutrition

Per serving

kcal

94

protein

6 g

carbs

7 g

fat

4 g

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