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Egg Drop Soup with Spring Onions

Name: Egg Drop Soup with Spring Onions
Total time: 25 min
Ingredients: 6 large eggs; 4 cups chicken broth; 1 cup chopped spring onions; 1 tablespoon soy sauce; 1/2 teaspoon white pepper

25 min 126 kcal a porzione Medio

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Ingredienti

4 Porzioni

large eggs6 pieces
chicken broth4 cups
chopped spring onions1 cup
soy sauce1 tablespoon
white pepper0,5 teaspoon

Istruzioni

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.

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