Egg Drop Soup (Better than Restaurant Quality!) on November 07, 2021 Get link Facebook Twitter Pinterest Email Other Apps After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do! prep:5 mins cook:5 mins total:10 mins Servings:1 Yield:1 cup Ingredients: 1 cup chicken broth ¼ teaspoon soy sauce ¼ teaspoon sesame oil 1 teaspoon cornstarch (Optional) 2 teaspoons water (Optional) 1 egg, beaten 1 drop yellow food coloring (Optional) 1 teaspoon chopped fresh chives ⅛ teaspoon salt (Optional) ½ teaspoon ground white pepper (Optional) Directions: 1-In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.Nutrition Info:Per Serving: 112 calories; protein 7.5g; carbohydrates 4.8g; fat 6.7g; cholesterol 191mg; sodium 1395.7mg.
