Egg Drop Soup

• 4 cups chicken broth
• 2 tablespoons soy sauce
• 1/2 teaspoon sesame oil
• 2 eggs, lightly beaten
• 2 green onions, thinly sliced
• Salt and pepper to taste

Steps

1. 1 In a medium saucepan, bring chicken broth to a gentle simmer over medium heat.
2. 2 Stir in soy sauce and sesame oil.
3. 3 Slowly pour in beaten eggs while stirring the broth in a circular motion to create ribbons of egg.
4. 4 Cook until the eggs are just set but still tender, about 1 minute.
5. 5 Remove from heat and stir in green onions.
6. 6 Season with salt and pepper to taste and serve immediately.

Nutrition

Tips

• For extra flavor, add a minced clove of garlic to the broth before simmering.
• If you like a bit of spice, add a pinch of red pepper flakes.
• For a richer soup, use homemade chicken broth.
• Garnish with a drizzle of sesame oil for added flair.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat.

Serving Suggestions

• Serve with a side of steamed dumplings.
• Pair with a simple green salad.
• Enjoy with warm, crusty bread.
• Add a sprinkle of toasted sesame seeds for crunch.

FAQ