Pick-Me-Up Egg Drop Soup
Ingredients
- 1 (16 ounce) can chicken broth
- ½ teaspoon soy sauce
- ½ teaspoon sesame oil, or to taste
- ¼ cup finely broken udon noodles
- 2 teaspoons water
- 1 teaspoon cornstarch (Optional)
- 2 eggs, beaten
- sea salt to taste
- freshly ground black pepper to taste
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Instructions
- 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.
Source
Original recipe: View Original
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