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Ingredients

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

Nutrition Info

193.9 calories carbohydrate: 21 g cholesterol: 191.7 mg fat: 7.2 g fiber: 0.2 g protein: 9.7 g saturatedFat: 1.7 g servingSize: - sodium: 1594.1 mg sugar: 1.6 g transFat: : - unsaturatedFat: : -

Directions

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.
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.

Recipe Yield

2 servings

Recipe Note

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.

Alternatives to this recipe

Pick-Me-Up Egg Drop Soup

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