Pick-Me-Up Egg Drop Soup

I was not feeling well one evening and wanted soup. But I only had chicken broth and that sounded boring. I'd made egg drop soup before and thought that sounded perfect, so I started looking up recipes. Since I couldn't quite make any of the ones I found, I combined them to make this. It helped settle my stomach and was super easy to make. Garnish with crushed peanuts, chives, chili sauce, red pepper flakes, and lime wedges.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 194 Calories

Ingredients

• 2 eggs, beaten
• 2 teaspoons water
• ½ teaspoon soy sauce
• sea salt to taste
• freshly ground black pepper to taste
• 1 (16 ounce) can chicken broth
• 1 teaspoon cornstarch (Optional)
• ½ teaspoon sesame oil, or to taste
• ¼ cup finely broken udon noodles

Recipe Instructions

Step 1

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.

Step 2

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.