Egg Drop Soup
A quick Chinese inspired soup, with soft ribbons of egg and delicious sesame oil, served over rice.
Servings: 4
Calories: 305kcal
Ingredients
- 2 large bonesless skinless chicken breast cut in small cubes
- 4 cups chicken stock
- 1 can creamed corn 14 oz
- ½ tablespoon rice wine vinegar or dry sherry
- 2 tablespoons corn starch dissolved in 3 tablespoons water
- 2 large eggs beaten
- ½ teaspoon sesame oil
- 2 green onions sliced
- Cooked rice optional, to serve
Instructions
- Fry chicken in a minimal amount of oil, just until cooked.
- Add the corn and stock, bring to boil then lower heat and simmer 5 minutes.
- Add the rice wine vinegar and the cornstarch slurry. Simmer to 2-3 minutes, until thickened.
- Stir soup slowly while drizzling in the beaten eggs.
- Turn off the heat, add the sesame oil and stir.
- Serve hot, over rice if desired and garnish with the green onions.
Notes
*Nutritional information is an estimate and intended for informational purposes only, and not to be used as medical or dietary advice. Estimate is per serving and doesn't include the optional rice.
Nutrition
Calories: 305kcal