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Egg Drop Soup
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Egg Drop Soup

20 Min.Für 4Nutri-Score B€
von @cassyeungmoney21 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • chicken or bone broth (32 oz carton (4 cups))Vorräte960 ml
  • soy sauce (1 Tbsp)Vorräte15 ml
  • garlic powder (1/2 tsp)Gewürze1,5 g
  • turmeric (1/2 tsp, optional, for color)Gewürze1,5 g
  • chicken bouillon powder (1/2 tsp)Vorräte1,5 g
  • white pepper (1 tsp)Gewürze2 g
  • cornstarch (3 Tbsp, for the slurry)Vorräte24 g
  • water (4 Tbsp, for the slurry)Andere60 ml
  • eggs (beaten with 1 Tbsp water)Milchprodukte3 Stücke
  • sesame oil (1 tsp)Vorräte5 ml
  • green onion (sliced, for garnish)Obst & Gemüse3 Stücke

pro Portion

Nährwerte

98kcal

Kohlenhydrate
7 g
Eiweiß
8 g
Fett
5 g

Schritt für Schritt

Zubereitung

  1. Make the cornstarch slurry

    • Mix 3 Tbsp cornstarch with 4 Tbsp water until smooth.
    • Set aside.
    Schritt 1

  2. Bring the broth to a boil

    • Pour the chicken or bone broth into a pot over the stove.
    • Bring it to a boil.
    Schritt 2

  3. Season the broth

    • Add the soy sauce, garlic powder, turmeric, white pepper and chicken bouillon powder.
    • Stir to combine.
    Schritt 3

  4. Thicken with the slurry

    • Pour in the cornstarch slurry while stirring.
    • Let the broth thicken just a bit — not like a sauce, but a little thicker than water.
    Schritt 4

  5. Add the eggs

    • Turn the heat down and make sure the broth is not bubbling, so the soup doesn't get cloudy.
    • Slowly pour in the beaten egg mixture while stirring to create long egg ribbons.
    • Keep stirring until the egg starts to set into ribbons.
    Schritt 5

  6. Finish and garnish

    • Cut the heat and add the sesame oil.
    • Garnish with lots of sliced green onion.
    • Serve and enjoy.
    Schritt 6
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