Description
A quick and comforting bowl of warm broth with silky ribbons of egg, flavored with chicken broth and soy sauce.
Ingredients
Scale
- 4 cups chicken broth
- 2 large eggs
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/2 teaspoon soy sauce
- Salt to taste
- Green onions for garnish
Instructions
- Measure the chicken broth and gather the eggs, cornstarch, and soy sauce. Chop the green onions and set them aside for garnish. Crack the eggs into a bowl and beat them lightly until yolk and white are blended.
- In a small bowl, stir the cornstarch and 2 tablespoons water until smooth.
- Pour the chicken broth into a pot and bring it to a gentle boil. Stir in the cornstarch slurry until the broth looks slightly thicker.
- Reduce heat to a simmer and slowly pour the beaten eggs into the broth while stirring gently. Stop stirring after the eggs set.
- Stir in soy sauce and taste. Adjust seasoning if needed.
- Ladle soup into bowls and garnish with chopped green onions. Serve hot.
Notes
For lower sodium, use low-sodium chicken broth and reduced-sodium soy sauce. Store in an airtight container and refrigerate for up to 3-4 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 132
- Sugar: 1g
- Sodium: 1400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 200mg