Wednesday, August 24, 2016

Pick-me-up Egg Drop Soup


  • Servings: 2
  • 1 (16 ounce) can chicken broth
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon sesame oil, or to taste
  • 1/4 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


    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • 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.

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