Egg Drop Soup (Better than Restaurant Quality!) recipe

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Ingredients

1 cup chicken broth
¼ teaspoon soy sauce
¼ teaspoon sesame oil
1 teaspoon cornstarch
2 teaspoons water
1 egg, beaten
1 drop yellow food coloring
1 teaspoon chopped fresh chives
⅛ teaspoon salt
½ teaspoon ground white pepper

Nutrition Info

111.8 calories
carbohydrate: 4.8 g
cholesterol: 191 mg
fat: 6.7 g
fiber: 0.4 g
protein: 7.5 g
saturatedFat: 1.7 g
servingSize: -
sodium: 1395.7 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch, pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

Recipe Yield

1 cup

Recipe Note

After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do!

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