Description
A quick and comforting Chinese soup made with beaten eggs, seasoned broth, and simple ingredients. Perfect as a light appetizer or meal starter.
Ingredients
Units
Scale
- 4 cups chicken broth
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon grated ginger
- 1/4 teaspoon white pepper
- 1/2 teaspoon sesame oil
- 2 green onions, chopped
- Salt to taste
Instructions
- In a saucepan, bring the chicken broth to a boil over medium heat.
- In a small bowl, mix the cornstarch and water to make a slurry. Stir into the broth.
- Add grated ginger, white pepper, and salt to the broth. Simmer for 2-3 minutes.
- In a separate bowl, beat the eggs.
- Reduce the heat to low and slowly pour the beaten eggs into the soup in a thin stream while stirring gently to form ribbons.
- Stir in sesame oil and chopped green onions.
- Serve hot.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- You can add corn, tofu, or peas for extra texture.
- Whisk the eggs well before adding for even ribbons.
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 1g
- Sodium: 700mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 95mg