Egg Drop Soup (Better than Restaurant Quality!)

Prep time: 5 min

Cook time: 10 min

Servings: 1

Yield: 1 servings

Description

This easy egg drop soup recipe is quick to make with pantry staples and a splash of sesame oil and soy sauce in just 10 minutes; faster than takeout.

• 1 cup chicken broth

• 1/4 teaspoon soy sauce

• 1/4 teaspoon sesame oil

• 2 teaspoons water

• 1 teaspoon cornstarch

• 1 egg, beaten

• 1 drop yellow food coloring

• 1/2 teaspoon ground white pepper

• 1/8 teaspoon salt

• 1 teaspoon chopped fresh chives

1 Gather all ingredients.

2 Combine chicken broth, soy sauce, and sesame oil in a small saucepan over medium heat; bring to a boil.

3 Combine water and cornstarch in a small bowl until cornstarch is dissolved; stir into boiling broth. Stir in food coloring.

4 Slowly pour in beaten egg, stirring constantly in one direction to form thin egg ribbons. Season soup with white pepper and salt.

5 Serve hot, garnished with fresh chives. Enjoy!