Egg Drop Soup
This easy egg drop soup recipe will taste just like your favorite Chinese restaurant's egg drop soup.
Equipment
- medium soup pot
Ingredients
Liquids
- 4 cups chicken stock organic or homemade preferred
- ½ teaspoon sesame oil
- ¾ teaspoon salt
- ⅛ teaspoon sugar
- ⅛ teaspoon white pepper
- ½ teaspoon turmeric Or 5 drops yellow food coloring, optional
- 3 tablespoons cornstarch mixed with ⅓ cup water
- 3 eggs lightly beaten
- 1 scallion chopped
- ¼ teaspoon MSG increase amount to personal preference
Instructions
Cooking Steps
- Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using). Add in the turmeric or 5 drops of yellow food coloring, if using. Taste the soup, and adjust the seasoning if needed.
- Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry to avoid clumps.
- Now we're ready for the egg. Stir the soup in a circular motion and slowly drizzle in the egg until fully added.
- Ladle the soup into bowls, top with scallions, and serve!
Nutrition
Serving: 1bowlCalories: 109kcalCarbohydrates: 10gProtein: 7gFat: 4gSaturated Fat: 1gCholesterol: 87mgSodium: 551mgPotassium: 198mgFiber: 1gSugar: 3gVitamin A: 140IUVitamin C: 0.7mgCalcium: 17mgIron: 0.8mg
Tried this recipe?Let us know how it was!