Description
A quick and easy comfort food soup featuring silky strands of egg in a savory broth.
Ingredients
Scale
- 4 cups chicken stock, low-sodium
- 3 large eggs
- 1 green onion, finely chopped (divided into whites and greens)
- 1 teaspoon chicken bouillon powder
- 1 teaspoon sesame oil
- 1 teaspoon salt
- ¼ teaspoon white pepper or black pepper
- 2 tablespoons cornstarch
- ¼ cup cold water
Instructions
1. In a large pot, bring chicken stock to a gentle simmer.
2. Mix cornstarch with cold water until smooth, then add to simmering broth, stirring constantly.
3. Stir in chicken bouillon powder, sesame oil, salt, and pepper. Adjust seasoning to taste.
4. In a separate bowl, beat the eggs until well combined.
5. Create a whirlpool in the broth and slowly pour in the beaten eggs to form ribbons.
6. Cook for an additional 30 seconds, then stir in the chopped green onion. Serve hot.
Notes
Per serving: ~350 calories. Always check ingredient labels for specific allergen information. For extra flavor, garnish with additional sesame oil or a few drops of soy sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 180mg