Chinese Egg Drop Noodle Soup

Chinese · 35 min · vegetarian, dairy-free

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Ingredients

• 8 oz Egg noodles
• 4 cups Chicken broth
• 2 large Eggs
• 3 stalks Scallions
• 2 tbsp Soy sauce
• 1 tsp Sesame oil
• 1 tbsp Cornstarch
• to taste Salt
• to taste White pepper

Method

1. Bring the chicken broth to a boil in a large pot over medium-high heat.
2. Add the egg noodles to the boiling broth and cook according to package instructions, about 8 minutes.
3. In a small bowl, beat the eggs with a pinch of salt and white pepper.
4. Mix cornstarch with 2 tablespoons of water to create a slurry.
5. Reduce the heat to low. Slowly pour the beaten eggs into the hot broth in a thin stream, stirring gently to create egg ribbons.
6. Add soy sauce, sesame oil, and the cornstarch slurry to the soup, stirring to thicken slightly.
7. Chop scallions and sprinkle over the soup just before serving.
8. Taste and adjust seasoning if needed. Serve hot.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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