Soupe chinoise aux œufs - Recette super simple et rapide !

Ingredients

• 1 liter Chicken Broth (low‑sodium, homemade or store‑bought)
• 2 Eggs (large, room temperature)
• 2 tablespoons Cornstarch (or potato starch)
• 15 tablespoons Water (for starch slurry, approx 225 ml)
• 2 stalks Green Onion (thinly sliced into rounds)
• 2 teaspoons Sesame Oil (divided, 1 tsp for garnish per bowl)
• 1 tablespoon Sesame Seeds (toasted)
• to taste Salt
• to taste White Pepper
• optional, 1 teaspoon Soy Sauce (use low‑sodium if adding)

Instructions

1. Heat the broth

   Pour 1 liter of chicken broth into a medium saucepan and bring to a gentle boil over medium‑high heat.

   Time: PT5M

2. Prepare the aromatics

   While the broth heats, slice 2 stalks of green onion into thin rounds.

   Time: PT2M

3. Beat the eggs

   In a small bowl, beat the 2 eggs until the whites and yolks are fully combined and a little air is incorporated.

   Time: PT1M

4. Make the starch slurry

   Combine 2 tablespoons of cornstarch with 15 tablespoons (≈225 ml) of cold water in a separate cup, stirring until smooth.

   Time: PT1M

5. Season the broth

   Taste the boiling broth and season with salt, white pepper, and, if desired, 1 teaspoon of soy sauce. Adjust to your preference.

   Time: PT1M

6. Thicken the soup

   Stir the starch slurry into the boiling broth, reducing the heat to medium. Continue stirring for about 30 seconds until the soup thickens slightly.

   Time: PT1M

7. Create the egg ribbons

   Turn off the heat. Slowly drizzle the beaten eggs into the soup while gently stirring with a whisk or fork to form silky ribbons.

   Time: PT1M

8. Finish and serve

   Divide the soup into two bowls, sprinkle each with the sliced green onion and toasted sesame seeds, and finish each bowl with 1 teaspoon of sesame oil.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

8 g

Carbohydrates

5 g

Fat

10 g

Fiber

0 g