Bring the broth and green onions to a boil over medium high heat.
Mix the sugar, salt, cornstarch, cold water, sesame oil and soy sauce together and stir into the soup.
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.
Garnish with more green onions and serve!
Notes
Egg drop soup will keep for 3-4 days in the refrigerator.
Nutrition Facts
Easy Egg Drop Soup
Amount Per Serving (1 g)
Calories 76Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 93mg31%
Sodium 1499mg65%
Potassium 288mg8%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin A 306IU6%
Vitamin C 20mg24%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.