Ingredients
Scale
- 4 cups chicken broth, low-sodium recommended
- 2 large eggs, at room temperature
- 1 tablespoon cornstarch
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce, low-sodium recommended
- 2 green onions, finely sliced
- Pepper to taste
- Your choice of vegetables (optional), e.g., spinach or carrots
Instructions
- In a large pot over medium heat, bring 4 cups of chicken broth to a gentle simmer.
- In a small bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk until smooth.
- Once your broth is simmering nicely, stir in the grated ginger and soy sauce and let it bubble away for about two minutes.
- Pour the cornstarch slurry into the simmering broth slowly while stirring continuously.
- Crack the two eggs into a bowl and beat them lightly with a fork until frothy. Gently drizzle the beaten eggs into the simmering soup while stirring continuously.
- If you're adding vegetables like spinach or carrots, throw them in now and let them wilt or soften in the hot broth for about one minute. Season with freshly cracked black pepper to taste.
- Garnish with finely sliced green onions just before serving.
Notes
Store leftover soup in airtight containers for freshness.
Reheat gently on low heat, stirring frequently to prevent curdling.
Serve with green onions and crispy wontons for added crunch.
Whisk eggs slowly for silky texture in soup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Stovetop
Nutrition
- Calories: 150 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 5g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg