Description
A quick, comforting soup perfect for using up leftovers.
Silky ribbons of egg in a flavorful broth make this a simple yet satisfying meal.
Ingredients
Units
Scale
- 4 cups (946 ml) chicken or vegetable stock
- 1 can (400 g) chickpeas, drained
- 1-2 tablespoons soy sauce
- 3-4 eggs, whisked
- 4 green onions, or omit and replace with a bunch of chives chopped
Instructions
- Bring chickpeas and stock to a boil in a medium saucepan.
- Simmer for a few minutes and season with soy sauce.
- Turn the heat to the lowest setting.
- Slowly pour eggs into the soup in a thin stream, stirring constantly to create fine ribbons of egg.
- Remove from heat and serve with green onions.
Notes
- For a richer broth, use homemade chicken stock.
- If you don’t have green onions, finely chopped chives work well as a substitute.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Chinese-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2
- Sodium: 400
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Carbohydrates: 25
- Fiber: 5
- Protein: 10
- Cholesterol: 150