Chinese Imperial Palace Egg Drop Soup
A silky, comforting Chinese soup with delicate egg ribbons in a savory broth. Ready in just 15 minutes!
Servings 8
Calories 18kcal
Ingredients
- 6 cups chicken broth
- 1 egg lightly beaten with 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 4 sliced green onion tops
- salt to taste
- 1 teaspoon toasted sesame oil
Instructions
- Bring the broth to a simmer over low medium heat. Very slowly stream in the egg, use a fork to pull strands of the egg gently. Add toasted sesame oil to the broth.
- Do not stir vigorously; you will have a mess if you do. Add white pepper and salt. Continue to cook until egg is done. Serve promptly.
Recipe Tips
Pro tips for success
- The temperature matters: The broth should be at a gentle simmer, not a rolling boil, when adding the eggs.
- Drizzle slowly: Pour the beaten eggs in a thin, steady stream while stirring for the most delicate ribbons.
- Don't overstir: Stirring too vigorously after adding the eggs will break the ribbons into tiny pieces rather than elegant strands.
- Season carefully: Both sesame oil and white pepper are potent—start with small amounts and adjust to taste.
- Serve immediately: The texture is best when freshly made.
Nutrition
Calories: 18kcal | Carbohydrates: 1g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 20mg | Sodium: 653mg | Potassium: 165mg | Fiber: 0g | Sugar: 0g | Vitamin A: 90IU | Vitamin C: 13.4mg | Calcium: 18mg | Iron: 0.5mg
Tried this recipe?Mention @CopyKatRecipes or tag #copykatrecipes!