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Better than Restaurant Quality Egg Drop Soup

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Better than Restaurant Quality Egg Drop Soup
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Prep 5 m Cook 5 m Ready In 10 m

“After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do!”

Ingredients

1 cup chicken broth

1/4 teaspoon soy sauce

1/4 teaspoon sesame oil

1 teaspoon cornstarch (optional)

2 teaspoons water (optional)

1 egg, beaten

1 drop yellow food coloring (optional)

1 teaspoon chopped fresh chives

1/8 teaspoon salt (optional)

1/2 teaspoon ground white pepper (optional)

Directions

In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

Better than Restaurant Quality Egg Drop Soup

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 cup chicken broth
  • 1/4 teaspoon soy sauce
  • 1/4 teaspoon sesame oil
  • 1 teaspoon cornstarch (optional)
  • 2 teaspoons water (optional)
  • 1 egg, beaten
  • 1 drop yellow food coloring (optional)
  • 1 teaspoon chopped fresh chives
  • 1/8 teaspoon salt (optional)
  • 1/2 teaspoon ground white pepper (optional)
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Instructions

In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

Notes

Prep: 5 mins Cook: 5 mins Total: 10 mins Servings: 1 Yield: 1 cup