15-Minute Egg Drop Soup
This light and silky smooth soup will surely warm you up on cool days. Serve it with toast or alongside any sandwich for a complete meal.
Main Course, Soup
American, Chinese, Filipino
Pam from PinoyBites
Better than Bouillon chicken base
to dilute cornstarch
Salt and ground black pepper
Bring the chicken broth to a boil using a large pot. Mix cornstarch with water and slowly add to the boiling broth. Lower the heat then simmer for 2 minutes to cook the cornstarch.
Add sesame oil. Taste and add salt and ground black pepper according to your taste.
Slowly add the beaten eggs while stirring the soup to create egg “ribbons”.
Turn the heat off and add chopped green onions. Serve hot.
*If you want to halve the recipe, cut all the ingredients in half but use 2 eggs.