Egg Drop Soup
Egg Drop Soup is a seasoned chicken broth-based soup with added beaten eggs and topped with fried wonton strips.
Servings: 4
Calories: 109kcal
Ingredients
- One 32-ounce container (4 cups) chicken broth
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon turmeric, optional
- 2 tablespoons cornstarch
- 2 tablespoons water
- 4 large eggs, beaten
- ½ teaspoon kosher salt
- ¼ teaspoon ground white pepper
- fresh chives, chopped for garnish
- fried wonton strips, for garnish
Instructions
- In a large saucepan over medium heat, add chicken broth, soy sauce, sesame oil, and turmeric. Stir to combine and bring to a boil.
- In a small bowl, combine water and cornstarch. Whisk together until the cornstarch is dissolved.
- Pour the cornstarch slurry into the saucepan. Whisk to combine.
- Slowly stir the broth to create a swirling motion. As the broth is swirling, slowly pour in the beaten eggs until they begin to form into ribbons.
- Season with salt and pepper and garnish with chives.
- Top with fried wonton strips.
Notes
Fried Wonton Chips recipe here.
Nutrition
Calories: 109kcal