Description
A quick and comforting Chinese-style soup made with a silky egg ribbon in savory chicken broth.
Ingredients
Scale
- 4 cups chicken broth or vegetable broth
- 2 large eggs, lightly beaten
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon finely grated fresh ginger
- 2 green onions, thinly sliced
- 1/2 teaspoon white pepper
- 1/2 teaspoon toasted sesame oil
- Salt to taste
Instructions
- Pour the broth into a medium saucepan and bring it to a gentle simmer over medium-high heat.
- Stir in the grated ginger and white pepper.
- Give the cornstarch mixture a quick stir and slowly drizzle it into the simmering broth while stirring. Let the soup thicken for about 30 seconds.
- Reduce the heat to low. Slowly pour the beaten eggs into the soup in a thin, steady stream. Do not stir for 10-15 seconds to let the eggs set into ribbons.
- Gently stir the soup once to separate the egg ribbons.
- Remove the pan from the heat. Stir in the sesame oil and most of the green onions.
- Taste and add salt if needed.
- Ladle the soup into bowls and garnish with the remaining green onions.
Notes
- Use low-sodium broth to control the salt level.
- Do not let the soup boil after adding the eggs, as it can make them tough.
- For a heartier soup, add cooked shredded chicken or tofu cubes with the broth.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 85
- Sugar: 1g
- Sodium: 920mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 95mg