Egg Drop Soup

• 分量: 4
• 調理時間: 5mins
• 総時間: 10mins

材料

4 cups low-sodium veg broth

1 tablespoon reduced-sodium soy sauce

1/4 teaspoon ground ginger

2 tablespoons cornstarch

2 tablespoons water

2 large eggs, beaten

1/4 teaspoon kosher salt, (more to taste)

[optional] 1/4 teaspoon sesame oil

1/4 cup sliced green onions

手順

In a pot, bring the broth, soy sauce, and ground ginger to a boil.

In a small bowl, combine the cornstarch and cold water. Stir the cornstarch slurry into the boiling broth until thickened.

Reduce heat to a simmer. Slowly drizzle the whisked eggs into the soup while gently stirring in a circle motion in the same direction.

Remove from heat and add the salt, sesame oil (if using), and green onions. Add more salt to taste and serve.