Egg Drop Soup
Servings: 4
Calories:
Ingredients
- 4 cups chicken broth unsalted but you can use regular
- 4 eggs light beaten
- 1 tsp sesame oil
- 1 tsp salt
- pinch white pepper
- 1 cup water
- 1 tbsp cornstarch
Instructions
- Pour the broth into a medium size pot. Cook on high heat.
- Add sesame oil, salt and pepper. Bring it to a boil.
- In a small bowl, add water and cornstarch, whisk. Slowly pour the cornstarch mix in the pot. Reduce the heat to medium.
- Slowly pour the lightly beaten eggs into the pot (they should spread out like a long string). Gently stir the soup into a circle. Remove the pot from the heat.
- Add chopped green onion and white pepper (optional).