Description
A quick, comforting Chinese soup made with lightly seasoned broth and silky ribbons of egg. Perfect for cozy nights or when you’re feeling under the weather.
Ingredients
Scale
- 4 cups chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 large eggs
- 1/4 teaspoon white pepper
- 1 teaspoon grated fresh ginger
- 2 scallions, chopped
- 1/2 teaspoon salt (adjust to taste)
- 1 teaspoon soy sauce (optional)
- 1/2 teaspoon sesame oil (optional)
Instructions
- In a saucepan, bring the chicken broth to a gentle boil over medium heat.
- In a small bowl, mix cornstarch and water to create a slurry, then slowly stir it into the boiling broth.
- Reduce the heat to a simmer and season the broth with white pepper, grated ginger, and salt to taste.
- In a separate bowl, beat the eggs thoroughly.
- Slowly pour the beaten eggs into the simmering soup in a thin stream, stirring gently in one direction to create egg ribbons.
- Add chopped scallions and optionally a dash of soy sauce or sesame oil for added flavor.
- Serve hot, garnished with more scallions if desired.
Notes
- Add corn or tofu for more texture and nutrition.
- Use vegetable broth for a vegetarian version.
- Incorporate mushrooms or spinach for added flavor and nutrients.
- Adjust the egg amount based on desired richness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 90
- Sugar: 1g
- Sodium: 580mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 95mg