Egg Drop Soup (Cycle 1)

Ingredients:

4 cups chicken broth or stock (low sodium)

2 eggs, lightly beaten

1 -2 green onions, minced

1/4 teaspoon pepper

Salt to taste

Preparation:

In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.

Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.

Garnish with green onion and serve.

You can use Egg beaters or egg whites to avoid using the yolks. Works out the same.

wow cant wat to try

you mention sesame oil, but not in ingredients…do we need to use?

Tried this yesterday and it was delicioius! I added carrots to the mix. It was great with all the cold rain we’ve had in Utah! Thanks for sharing!

I tried this last weekend. It was soooo good. I eliminated the onions though ’cause I was out.

bethielynner.blogspot.com

I am going to try this sometime this week…I love soup!

Sounds delish! Can’t wait to try. Is there a certain brand of chicken broth you use or just any that is low sodium?

This was good and so easy!  Thanks for the recipe, it makes a perfect snack =)

Add cabbage… absolutely love it…