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Egg Drop Soup
Entrée

Egg Drop Soup

20 minPour 4Nutri-Score B€
par @cassyeungmoney21 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken or bone broth (32 oz carton (4 cups))Épicerie960 ml
  • soy sauce (1 Tbsp)Épicerie15 ml
  • garlic powder (1/2 tsp)Épices1,5 g
  • turmeric (1/2 tsp, optional, for color)Épices1,5 g
  • chicken bouillon powder (1/2 tsp)Épicerie1,5 g
  • white pepper (1 tsp)Épices2 g
  • cornstarch (3 Tbsp, for the slurry)Épicerie24 g
  • water (4 Tbsp, for the slurry)Autres60 ml
  • eggs (beaten with 1 Tbsp water)Produits laitiers3 morceaux
  • sesame oil (1 tsp)Épicerie5 ml
  • green onion (sliced, for garnish)Fruits et légumes3 morceaux

par portion

Nutrition

98kcal

Glucides
7 g
Protéines
8 g
Lipides
5 g

pas à pas

Préparation

  1. Make the cornstarch slurry

    • Mix 3 Tbsp cornstarch with 4 Tbsp water until smooth.
    • Set aside.
    Étape 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.
    Étape 2

  3. Season the broth

    • Add the soy sauce, garlic powder, turmeric, white pepper and chicken bouillon powder.
    • Stir to combine.
    Étape 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.
    Étape 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.
    Étape 5

  6. Finish and garnish

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