Description
This comforting Egg Drop Soup combines chicken stock and sesame oil for a quick, rich meal that comes together in just 15 minutes—perfect for cozy nights.
Ingredients
- 4 cups Chicken stock: Opt for homemade or organic for richer taste.
- 1 tablespoon Sesame oil: Substitute with vegetable oil if desired.
- 1 teaspoon Salt: Adjust based on the saltiness of your stock.
- 1 teaspoon Sugar: Feel free to omit for a lower sugar intake.
- 1 teaspoon White pepper: Black pepper can replace it if preferred.
- 1 teaspoon Turmeric: Use yellow food coloring if needed.
- 2 tablespoons Cornstarch: Mix with water to avoid clumps.
- 3 Eggs: Choose fresh, lightly beaten eggs.
- 2 tablespoons Scallions: Highly recommended for aroma and visual appeal.
- MSG: Add to taste or leave out for gluten-free.
Instructions
1. In a medium soup pot, pour in your chicken stock and heat it over medium heat until it reaches a gentle simmer.
2. Stir in sesame oil, salt, sugar, white pepper, and MSG (if using). Mix until well combined.
3. Sprinkle in the turmeric or yellow food coloring. Stir thoroughly to achieve a vibrant hue.
4. In a separate bowl, mix the cornstarch with some water until smooth. Gradually pour this into the simmering soup while stirring.
5. Use a ladle to create a whirlpool in the pot. Slowly drizzle in the lightly beaten eggs.
6. Ladle the steaming soup into bowls, sprinkle with chopped scallions and serve immediately.
Notes
For an extra touch of flavor, add some cooked chicken or corn to your soup!
Taste before serving to adjust seasoning to your preference.
For best results, use fresh eggs and serve the soup immediately after cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 1g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 150mg