Chinese Imperial Palace Egg Drop Soup
This Chinese Imperial Palace Egg Drop Soup is SO SIMPLE! A comforting blend of chicken broth and delicate egg ribbons, perfect for any occasion.
Servings: 4 servings
Ingredients
Ingredients
- 6 cups chicken broth
- 1 large egg lightly beaten
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 4 pieces green onion tops sliced
- to taste salt
- 1 teaspoon toasted sesame oil
Instructions
Instructions
- Start by pouring the 6 cups of chicken broth into a large pot. Bring it to a gentle simmer over medium heat.
- Once the broth is simmering nicely, add 1/4 teaspoon of white pepper and salt to taste.
- Slowly drizzle in the 1 lightly beaten egg while stirring the broth gently with a whisk.
- Stir in 1 teaspoon of sesame oil and the sliced green onion tops. Allow the soup to simmer for an additional minute.
- Before serving, drizzle in 1 teaspoon of toasted sesame oil for that signature finish.
- Ladle the soup into bowls and garnish with extra green onions if desired. Enjoy your delicious soup hot.
Equipment
- Large Pot
- Whisk
- Measuring spoons
- Slotted Spoon
- Chopping Board
- Knife
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, separate the broth from the egg and freeze the broth for up to 2 months.
- Add diced tofu for a vegetarian option!