PICK-ME-UP EGG DROP SOUP
I was not feeling well one evening and wanted soup. But I only had chicken broth and that sounded boring. I'd made egg drop soup before and thought that sounded perfect, so I started looking up recipes. Since I couldn't quite make any of the ones I found, I combined them to make this. It helped settle my stomach and was super easy to make. Garnish with crushed peanuts, chives, chili sauce, red pepper flakes, and lime wedges.
Provided by Clarissa Leigh
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Combine chicken broth, soy sauce, and sesame oil together in a small saucepan; bring to a boil. Stir udon pieces into broth and cook, stirring occasionally, until cooked through but are still firm to the bite, 10 to 12 minutes.
- Whisk water and cornstarch together in a bowl. Whisk cornstarch mixture into broth mixture until smooth and thickened slightly. Gradually pour in eggs, stirring gently and constantly, until eggs are wispy and cooked through, 2 to 3 minutes. Season with sea salt and black pepper.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 21 g, Cholesterol 191.7 mg, Fat 7.2 g, Fiber 0.2 g, Protein 9.7 g, SaturatedFat 1.7 g, Sodium 1594.1 mg, Sugar 1.6 g
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