Description
A light and silky Chinese soup made with beaten eggs swirled into hot broth, seasoned with soy sauce and sesame oil for a comforting bowl in minutes.
Ingredients
4 cups chicken broth
2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
2 large eggs, lightly beaten
1 egg yolk, lightly beaten
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon white pepper
2 green onions, thinly sliced
Instructions
1. In a medium pot, bring chicken broth to a simmer.
2. Stir in the cornstarch slurry and cook until broth slightly thickens.
3. Slowly drizzle in the beaten eggs and yolk while stirring gently to create thin ribbons.
4. Season with soy sauce, sesame oil, and white pepper.
5. Simmer for 1–2 more minutes, then remove from heat.
6. Garnish with sliced green onions and serve hot.
Notes
For extra flavor, add a pinch of ground ginger or garlic.
You can make the soup vegetarian by using vegetable broth.
Serve with crispy wonton strips or steamed dumplings for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 1g
- Sodium: 720mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 95mg