Easy Egg Drop Soup
Easy Egg Drop Soup
This recipe is eggy, soothing and utterly comforting, especially on a cold day.
Prep Time
5
minutes
Cook Time
10
minutes
Servings
4
servings
Total time: 15 minutes
Ingredients
- 4 cup chicken broth
- 1/2 teaspoon sesame oil
- 1 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 teaspoon turmeric
- 3 tablespoon cornstarch [usda:20027]
- 3 tablespoon cold water
- 3 eggs, lightly beaten
- chopped scallions, to garnish
Directions
- In a pot, bring 4 cups chicken broth to a simmer. Add 1/2 teaspoon sesame oil, 1 teaspoon salt, 1/4 teaspoon sugar and 1/2 teaspoon turmeric. Taste and adjust seasoning if needed.
- In a small bowl, mix 3 tablespoons cornstarch with 3 tablespoons cold water. Slowly drizzle the cornstarch slurry into the soup. Continue to stir as you drizzle.
- Slowly swirl 3 beaten eggs into the soup. Continue to stir the soup with a ladle. The speed at which you stir will determine the thickness of the egg bits.
- Serve immediately and garnish with chopped scallions.