Name: Pick-Me-Up Egg Drop Soup recipe
Ingredients: 1 (16 ounce) can chicken broth;½ teaspoon soy sauce;½ teaspoon sesame oil, or to taste;¼ cup finely broken udon noodles;2 teaspoons water;1 teaspoon cornstarch;2 eggs, beaten;sea salt to taste;freshly ground black pepper to taste

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Ingredients

1 (16 ounce) can chicken broth ½ teaspoon soy sauce ½ teaspoon sesame oil, or to taste ¼ cup finely broken udon noodles 2 teaspoons water 1 teaspoon cornstarch 2 eggs, beaten sea salt to taste freshly ground black pepper to taste

Nutrition Info

193.9 calories carbohydrate: 21 g cholesterol: 191.7 mg fat: 7.2 g fiber: 0.2 g protein: 9.7 g saturatedFat: 1.7 g servingSize: - sodium: 1594.1 mg sugar: 1.6 g transFat: : - unsaturatedFat: : -

Directions

Combine chicken broth, soy sauce, and sesame oil together in a small saucepan, bring to a boil. Stir udon pieces into broth and cook, stirring occasionally, until cooked through but are still firm to the bite, 10 to 12 minutes.
Whisk water and cornstarch together in a bowl. Whisk cornstarch mixture into broth mixture until smooth and thickened slightly. Gradually pour in eggs, stirring gently and constantly, until eggs are wispy and cooked through, 2 to 3 minutes. Season with sea salt and black pepper.

Recipe Yield

2 servings

Recipe Note

I was not feeling well one evening and wanted soup. But I only had chicken broth and that sounded boring. I'd made egg drop soup before and thought that sounded perfect, so I started looking up recipes. Since I couldn't quite make any of the ones I found, I combined them to make this. It helped settle my stomach and was super easy to make. Garnish with crushed peanuts, chives, chili sauce, red pepper flakes, and lime wedges.

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