Egg Drop Soup (Chinese Egg Drop Soup)

Ingredients

• 500 ml chicken broth (chicken broth)
• 2 green onions, white part (white part of green onions, chopped)
• 0.25 tsp turmeric (turmeric for color)
• 1 tbsp soy sauce (soy sauce)
• 1 tsp oyster sauce (oyster sauce)
• 1 tbsp cornstarch (cornstarch)
• 2 tbsp water (to dilute cornstarch)
• 2 eggs (large eggs)
• 1 tbsp green onions, green part (green part of green onions, chopped for garnish)
• 0.5 tsp sesame oil (sesame oil)

Steps

1. 1

   In a pot, bring the chicken broth to a boil with the white part of the green onions, turmeric, soy sauce, and oyster sauce.

2. 2

   Dilute the cornstarch in a little water and add it to the boiling pot, stirring until the broth thickens slightly.

3. 3

   In a separate bowl, beat the eggs vigorously.

4. 4

   Reduce the heat to low and slowly add the beaten eggs to the pot while stirring gently to form ribbons.

5. 5

   Stir in the green part of the green onions and the sesame oil.

6. 6

   Mix well and serve the soup immediately while hot.

Notes

The turmeric is primarily used to give the soup a vibrant golden color characteristic of restaurant-style egg drop soup. Ensure the broth is at a low simmer when adding the egg to get the best texture.

Nutrition per serving

• soup
• eggs
• egg drop soup
• easy recipe
• comfort food
• Chinese-style
• low calorie