Maryella’s Egg Drop Soup

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: vegetable broth

Lower sodium option for health; vegetable broth can be more economical.

eggs

🥗Healthier: egg whites

💰Cheaper: tofu

Egg whites reduce cholesterol; tofu is a budget-friendly protein alternative.

Pour chicken broth into a pot.

Turn on the stove to medium heat.

Add half a teaspoon of white pepper and half a teaspoon of salt to the broth and stir.

Bring the broth to a simmer, optionally starting on high heat to speed it up.

Add the white part of the green onion to the broth.

Once boiling, reduce heat to medium and add one teaspoon of roasted sesame oil, stirring to combine.

Make a cornstarch slurry by mixing cornstarch with cold water until smooth.

Pour the cornstarch slurry into the soup to thicken it, stirring to remove lumps.

Lightly beat the eggs in a bowl without over-beating them.

Slowly drizzle the beaten eggs into the soup while stirring to create ribbons.

Turn off the heat once the eggs are added and the soup is ready.

Taste the soup and adjust thickness by adding less cornstarch if desired.

Cut the green onions for garnish, using the green parts.

Ladle the soup into bowls and garnish with the chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens