Description
A simple and comforting Egg Drop Soup that comes together in about 15 minutes, perfect for busy weeknight meals.
Ingredients
Scale
- 4 cups chicken stock (or vegetable stock)
- 1/2 teaspoon sesame oil
- 3/4 teaspoon salt
- 1/8 teaspoon sugar
- 1/8 teaspoon white pepper
- 1/2 teaspoon turmeric (or yellow food coloring)
- 3 tablespoons cornstarch, mixed with 1/3 cup water
- 3 eggs, lightly beaten
- 1 scallion, chopped
- 1/4 teaspoon MSG (optional)
Instructions
- In a medium soup pot, bring the chicken stock to a gentle simmer over medium heat (3-4 minutes).
- Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using) along with turmeric. Taste and adjust seasoning.
- In a small bowl, mix the cornstarch and water until smooth, then pour it into the simmering stock while stirring until thickened (2-3 minutes).
- Gently drizzle the beaten eggs into the soup while stirring slowly, cooking for another 1-2 minutes until the eggs are set.
- Ladle the soup into bowls, sprinkle with chopped scallions, and serve hot.
Notes
Feel free to customize by adding leftover veggies or protein like tofu. Best served fresh but can be stored for up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 210mg