Chinese 10 min

Chinese Egg Drop Soup

Name: Chinese Egg Drop Soup
Total time: 10 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 4 cups chicken broth; 2 large eggs, beaten; 2 tablespoons cornstarch dissolved in 3 tablespoons cold water; 1 tablespoon soy sauce; 1/2 teaspoon sesame oil; 1/2 teaspoon white pepper; 1/4 teaspoon turmeric (for golden color); 2 green onions, sliced thin; Salt to taste

healthydairy-freequicklow-carb

Ingredientsfor 2

Cal

Protein

Carbs

Fat

14 cups chicken broth
22 large eggs, beaten
32 tablespoons cornstarch dissolved in 3 tablespoons cold water
41 tablespoon soy sauce
51/2 teaspoon sesame oil
61/2 teaspoon white pepper
71/4 teaspoon turmeric (for golden color)
82 green onions, sliced thin
9Salt to taste

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Instructions

1
Bring chicken broth to a boil in a medium pot. Season with soy sauce, white pepper, and turmeric. Taste and adjust — the broth should be savory and lightly seasoned.
2
Add cornstarch slurry while stirring the broth in a circular motion. Continue stirring until the broth thickens slightly and becomes translucent — about 30 seconds. The light starch thickening is what allows the eggs to form delicate ribbons rather than clumping.
3
Reduce heat so the soup is just barely simmering. Pour the beaten eggs in a very thin, steady stream from a height of about 12 inches while stirring the soup slowly in one direction. The thin stream and gentle stirring create feathery egg ribbons. Stop stirring immediately and let the eggs set for 30 seconds.
4
Remove from heat. Stir in sesame oil. Taste for salt. The texture should be silky and the egg ribbons should be tender and wispy, not scrambled.
5
Ladle into bowls and top with sliced green onion. Serve immediately — egg drop soup waits for no one.