Creado con IA
Egg Drop Soup with Spring Onions
25 min 126 kcal por ración Media
Ingredientes
4 Raciones
- large eggs6 pieces
- chicken broth4 cups
- chopped spring onions1 cup
- soy sauce1 tablespoon
- white pepper0,5 teaspoon
Preparación
- 1
In a medium saucepan, bring the 4 cups of chicken broth to a gentle boil over medium heat.
- 2
While the broth is heating, crack the 6 large eggs into a bowl and beat them lightly.
- 3
Once the broth is boiling, slowly pour the beaten eggs into the broth while stirring continuously with a fork or a whisk to create thin ribbons of egg.
- 4
Add the 1 tablespoon of soy sauce and 1/2 teaspoon of white pepper to the soup, stirring to combine.
- 5
Reduce the heat to low and let the soup simmer for about 2 minutes.
- 6
Stir in the 1 cup of chopped spring onions and let them cook for an additional minute.
- 7
Taste the soup and adjust the seasoning if necessary.
- 8
Serve the soup hot, garnished with additional spring onions if desired.
