Silky ribbons of egg float in golden chicken broth in this simple soup, finished with a drizzle of toasted sesame oil.
Ingredients
- 4 cups chicken broth
- 1 tsp fish sauce
- 2 large eggs, slightly beaten
- 2 tbsp toasted sesame oil
- 1 green onion, thinly sliced
How to Make It
- In a small soup pot over medium heat, bring chicken broth to a simmer, about 5 to 10 minutes. When broth is simmering, stir in fish sauce.
- While continuously whisking broth with one hand, slowly drizzle in eggs with the other. Eggs will immediately coagulate into ribbons. Remove from heat.
- Ladle soup into 2 bowls. Drizzle with toasted sesame oil and sprinkle with green onion to serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 223 kcal Calories from Fat: 171 kcal |
|
% Daily Value*
|
| Total Fat 19 g 54% |
Trans Fat 0.0 g |
carbohydrates 3 g 2% |
Protein 10 g 20% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |