Silky Egg Drop Soup with Fresh Scallions

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A delicate broth infused with tender egg ribbons and the bright freshness of scallions, perfect for a comforting meal. This Chinese recipe, ready in about 20 minutes, pairs chicken broth, sesame oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Chinese cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 cups chicken broth to a gentle simmer in a medium pot over medium heat, stirring occasionally to prevent scalding.
  2. Step 2: Stir in 1 tablespoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon sugar until dissolved.
  3. Step 3: Whisk 2 large eggs in a small bowl until smooth, then slowly pour the egg mixture into the simmering broth while gently stirring the broth in a circular motion to create delicate ribbons.
  4. Step 4: Continue to stir gently for 1 minute until the eggs are fully cooked and the broth is no longer runny, then remove from heat.
  5. Step 5: Stir in 1 tablespoon of the white parts of the scallions and let sit for 1 minute to infuse.
  6. Step 6: Serve immediately, garnished with the remaining green scallions.

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