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–+ servings
Steamed egg drop soup with chopped green onions in a rustic bowl.

How To Make Egg Drop Soup

Amanda BC
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Soup
Cuisine Chinese
Servings 2
Calories 303 kcal

Ingredients
  

  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • 4 cups chicken stock
  • 1 teaspoon sesame oil
  • 1/8 teaspoon sugar
  • 1/2 teaspoon turmeric
  • Pinch of salt and white pepper
  • 2 eggs
  • 1 tablespoon spring onions chopped

Instructions
 

  • In a small bowl, combine the cornstarch and cold water.
    Creamy ricotta cheese in a small bowl with a spoon. Perfect for baking and dessert recipes.
  • In a soup pot, bring the chicken stock to a simmer. Stir in the sesame oil, sugar, turmeric, and salt and pepper. Add the cornstarch mixture, stirring the soup continuously.
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  • In a small bowl, lightly beat the eggs. Stir the soup in a circular motion with a ladle, then drizzle in the eggs slowly. Remove the pot from the heat.
  • Transfer the soup into bowls and top with chopped spring onions. Enjoy!
    Creamy scrambled eggs cooking in a skillet.

Nutrition

Calories: 303kcalCarbohydrates: 29gProtein: 18gFat: 12gSaturated Fat: 3gSodium: 751mgFiber: 0.3g
Keyword Egg Drop Soup
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