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Egg drop soup
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
pot, cutting board, knife, bowl, whisk, large pot, cooking spoon
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Nutrition per serving
Step 1/ 6
- 1 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
- ¾ l chicken stock
- ½ tbsp soy sauce
- 2 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
- ½ 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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Enjoy your meal!
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