Egg drop soup

Based on 9 ratings

Irina Panarina

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Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
eggs
scallions
1½ l chicken stock
1 tbsp soy sauce
1 tsp sesame oil
salt
pepper
egg noodles (optional)
Metric
Imperial

Utensils

  • pot
  • cutting board
  • knife
  • bowl
  • whisk
  • large pot
  • cooking spoon

Nutrition per serving

Cal
406
Protein
32g
Fat
29g
Carb
4g

Step 1/6

  • 2 scallions
  • egg noodles
  • pot
  • cutting board
  • knife

Finely slice scallions and set aside. If want to serve the soup with noodles, prepare them according to the package instructions.

Step 2/6

  •  chicken stock
  • 1 tbsp soy sauce
  • 4 eggs
  • salt
  • pepper
  • bowl
  • whisk
  • large pot

Put the chicken stock and soy sauce in a large pot over medium-high heat and bring to a boil. Meanwhile, beat the eggs with some salt and pepper until well combined.

Step 3/6

  • cooking spoon

When the chicken stock is boiling, adjust the heat so that it bubbles gently, not furiously. Pour the eggs into the stock in a slow stream, stirring constantly. It's important to keep stirring until the eggs are cooked, for approx. 1 ¬– 2 min.

Step 4/6

  • 1 tsp sesame oil
  • salt
  • pepper

Stir in the chopped scallions and sesame oil. Taste and adjust the seasoning with more salt, pepper, soy sauce, or sesame oil.

Step 5/6

Add cooked noodles to a serving bowl and pour the soup over. Enjoy!

Step 6/6

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