Time: 10 minutes
INGREDIENTS:
4 cups chicken broth (ensure it’s kosher for Passover)
2 eggs
2 green onions, thinly sliced
1 tablespoon soy sauce (ensure it’s kosher for Passover)
1 teaspoon sesame oil
Salt and pepper to taste
Optional: 1 tablespoon cornstarch mixed with 2 tablespoons cold water (if you prefer a thicker soup)
Serves: 4 People
INSTRUCTIONS:
1. Heat Broth:
In a pot, bring the chicken broth to a simmer over medium heat.
2. Prepare Eggs:
While the broth is heating, crack the eggs into a small bowl and whisk them lightly.
3. Season Broth:
Stir in the sliced green onions, soy sauce, and sesame oil into the simmering broth. Season with salt and pepper to taste.
5. Create Egg Ribbons:
Once the broth is simmering gently, use a fork or chopsticks to stir the broth in a circular motion. Slowly pour the beaten eggs into the swirling broth in a steady stream. This will create thin egg ribbons.
6. Thicken (Optional):
If you prefer a thicker soup, stir in the cornstarch mixture into the soup and continue stirring until the soup thickens slightly.
7. Serve:
Once the eggs are cooked through and the soup is heated evenly, ladle the hot Egg Drop Soup into serving bowls.
6. Garnish:
Garnish each bowl with additional sliced green onions if desired.
