Prep Time
4 Mins
Cook Time
9 Mins
Yield
4 servings (serving size: 1 1/4 cups)
Oxmoor House

How to Make It

Step 1

Combine broth and soy sauce in a medium saucepan. Bring to a boil over high heat. While broth mixture comes to a boil, combine cornstarch, pepper, and water in small bowl, stirring with a whisk until smooth. Gradually whisk cornstarch mixture into broth mixture. Reduce heat, and simmer, stirring frequently, 1 minute or until soup is slightly thickened.

Step 2

Combine egg and egg white, stirring with a whisk until blended. Slowly add egg mixture to soup, stirring gently. Add chicken, green onions, and sesame oil; cook 1 minute or until thoroughly heated.

Step 3

Ladle soup evenly into 4 bowls; garnish with cilantro, if desired.

Step 4

Serve with: Asian Slaw

Cooking Light Fresh Food Fast Weeknight Meals

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