Easy Egg Drop Soup
A simple egg drop soup is sure to warm you on a cold day!
Servings: 6
Ingredients
- 6 Cups Chicken Broth
- 1 Cup Green Onions chopped
- 1/4 teaspoon Sugar
- 1/4 teaspoon Salt
- 3 Tablespoons Cornstarch
- 1/3 Cup Cold Water
- 1/4 teaspoon Sesame Oil
- 3 Tablespoons Soy Sauce
- 3 Large Eggs
Instructions
- Bring the broth and green onions to a boil over medium high heat.6 Cups Chicken Broth, 1 Cup Green Onions
- Mix the sugar, salt, cornstarch, cold water, sesame oil and soy sauce together and stir into the soup.1/4 teaspoon Sugar, 1/4 teaspoon Salt, 3 Tablespoons Cornstarch , 1/3 Cup Cold Water, 1/4 teaspoon Sesame Oil, 3 Tablespoons Soy Sauce
- Beat the eggs with 2 more tablespoons of cold water and then pour the mixture into the soup as you stir with a fork to break up the eggs. Cook until eggs are opaque.3 Large Eggs
- Garnish with more green onions and serve!1 Cup Green Onions
Notes
Egg drop soup will keep for 3-4 days in the refrigerator.
Nutrition
Serving: 1g | Calories: 76kcal | Carbohydrates: 7g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 1499mg | Potassium: 288mg | Fiber: 1g | Sugar: 1g | Vitamin A: 306IU | Vitamin C: 20mg | Calcium: 42mg | Iron: 1mg