Chinese Egg Drop Noodle Soup
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Chinese · 35 min · dairy-free
210 cal
9g protein
30g carbs
6g fat
per serving · estimated
Ingredients
- 4 oz Egg noodles
- 2 cups Chicken broth
- 1 large Eggs
- 2 stalks Scallions
- 1 tbsp Soy sauce
- 1/2 tsp Sesame oil
- 1/2 tbsp Cornstarch
- to taste Salt
- to taste White pepper
Method (tap to check — screen stays awake)
- Bring the chicken broth to a boil in a large pot over medium-high heat.
- Add the egg noodles to the boiling broth and cook according to package instructions, about 8 minutes.
- In a small bowl, beat the eggs with a pinch of salt and white pepper.
- Mix cornstarch with 2 tablespoons of water to create a slurry.
- Reduce the heat to low. Slowly pour the beaten eggs into the hot broth in a thin stream, stirring gently to create egg ribbons.
- Add soy sauce, sesame oil, and the cornstarch slurry to the soup, stirring to thicken slightly.
- Chop scallions and sprinkle over the soup just before serving.
- 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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