- 1 cup chicken broth
- 1/4 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 teaspoon cold water
- 1 egg, beaten
- 1 teaspoon fresh chives (or onion tops)
- 1/8 teaspoon salt (or less–pay attention to your chicken broth, if it has salt, you may not need to add any, and keep in mind this is salt-loving me speaking)
- 1/8 teaspoon ground white pepper
- Combine the first three ingredients and bring to a boil.
- Combine the cornstarch and water; stir into the boiling broth.
- Gently stir in the beaten egg.
- Season with the chives/onion tops, salt, and pepper.
I made some for myself for dinner one evening because I didn’t feel like the leftovers that were available. Joseph tried some and learned how to make it the following morning for breakfast. Seth didn’t want to be left out and he ended up making some for his breakfast as well. This version is much better than the first we tried but you really do need to be careful about the salt.
It is quite easy to double or triple the recipe which is useful. Do keep in mind that Egg Drop Soup doesn’t warm up well in the microwave. On the stovetop, it’s just fine.