Description
A comforting and flavorful Chinese soup made with silky ribbons of beaten eggs in a savory chicken broth, seasoned with soy sauce and sesame oil.
Ingredients
– 4 cups chicken broth (low sodium)
– 1 teaspoon soy sauce (low sodium)
– 1 tablespoon cornstarch
– 2 tablespoon water
– 4 eggs (beaten)
– 1 teaspoon sesame oil
– 1/2 teaspoon salt (or to taste)
– 1/2 teaspoon pepper (or to taste)
– 1/4 cup chives (chopped)
Instructions
1. In a small bowl, mix cornstarch and water to make a slurry.
2. In a pot, bring chicken broth and soy sauce to a boil.
3. Slowly pour beaten eggs into the boiling broth, stirring gently to create egg ribbons.
4. Stir in the cornstarch slurry to thicken the soup.
5. Season with sesame oil, salt, pepper, and chopped chives.
6. Serve hot and enjoy!
Notes
– For a heartier version, add cooked chicken or shrimp.
– To make it vegetarian, use vegetable broth and add tofu cubes.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 1g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 190mg