Ingredients
Scale
- 4 cups (946 ml) chicken broth
- 2 large eggs
- 1 tablespoon (8 g) cornstarch (optional, for thickening)
- 2 green onions, chopped
- Salt and pepper to taste
- Soy sauce to taste
Instructions
- In a pot, bring the chicken broth to a boil over medium-high heat.
- If using cornstarch, mix it with a bit of water to create a slurry and add it to the boiling broth, stirring continuously to thicken the soup.
- In a bowl, beat the eggs until well combined.
- Once the broth is at a rolling boil, slowly pour in the beaten eggs while continually stirring the soup to create thin ribbons.
- Add the chopped green onions, and season with salt, pepper, and soy sauce according to your taste.
- Serve hot and enjoy the comforting warmth!
Notes
This soup is best served immediately but can be stored in the refrigerator for up to 3 days. Reheat gently on the stove and consider adding a splash of water to freshen it up.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Chinese
- Diet: Vegetarian (if using vegetable broth and omitting eggs)