Description
A warm, silky, and comforting Chinese-style soup with delicate egg ribbons, fragrant broth, and a touch of ginger—ready in just 15 minutes.
Ingredients
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- 3 large eggs, beaten
- 4 cups chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 green onions, finely chopped
Instructions
- In a medium saucepan over medium-high heat, combine chicken broth, soy sauce, garlic powder, ground ginger, salt, and white pepper. Stir and bring to a gentle boil.
- In a small bowl, whisk cornstarch with 2 tablespoons of water to make a slurry. Stir into the simmering broth.
- Reduce heat to low and slowly drizzle the beaten eggs into the pot while stirring gently in one direction to create thin ribbons.
- Let simmer for 1 more minute until eggs are fully set.
- Remove from heat and stir in chopped green onions.
- Serve hot and enjoy immediately.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Add a few drops of sesame oil for a nutty flavor boost.
- Stir in corn, mushrooms, or tofu for extra texture and nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 95
- Sugar: 1g
- Sodium: 620mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 140mg