Egg Drop Soup

Ingredients

• 4 cups chicken stock
• 4 eggs
• 1 tablespoon soy sauce, or to taste
• Salt, if necessary, and freshly ground black pepper to taste
• ½ cup chopped scallions, both white and green parts
• 1 teaspoon sesame oil, or to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    353 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 26 grams protein; 386 milligrams cholesterol; 1274 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 to 4 servings

Preparation

1. Bring 3 cups stock to a boil over medium-high heat in a 6- to 8-cup saucepan. Beat remaining stock with eggs and soy sauce until well blended.
2. When stock is boiling, adjust heat so it bubbles frequently but not furiously. Add the egg mixture in a steady stream, stirring occasionally until eggs gather together in small curds, 2 or 3 minutes.
3. Taste, and add salt if necessary (or more soy sauce). Then add plenty of pepper, the scallions and the sesame oil. Taste again, adjust seasonings and serve.