One of my quick, easy and light go to soups!
I absolutely love this soup! It only takes a few minutes to prepare, making it a quick, simple, and light option. I often enjoy it alongside homemade sushi.
Ingredients
4 cups chicken stock
1 tablespoon cornstarch
3 green onions, chopped
1 tablespoon soy sauce
Roughly a 1/2 teaspoon grated ginger
1/4 teaspoon white pepper
3 large eggs, lightly beaten
- Method
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- Prepare the cornstarch slurry:
- Measure 1/2 cup of stock and combine it with the cornstarch until fully mixed.
- Bring the soup ingredients to a boil:
- In a pot, combine the remaining chicken stock, green onions (set aside a few for garnish), ginger, soy sauce, and white pepper. Bring this mixture to a boil.
- Add the cornstarch slurry and then reduce the heat to a simmer. Continue stirring until it thickens.
- Incorporate the beaten eggs.
- Gradually pour in the beaten eggs while gently stirring the soup. This will create lovely ribbons of egg throughout.
Serve:
Turn off the heat and add the remaining chopped green onions as garnish. Serve hot and enjoy!
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Nutrition Facts(per serving) 159 Calories 7g Fat 13g Carbs 12g Protein Nutritional information is derived from an ingredient database and should be regarded as an estimate. When multiple ingredient options are provided, the first one listed is used for the nutritional calculations. Please note that garnishes and optional ingredients are not factored in.