Egg drop soup is low in calories, yet comforting and nourishing. While you might think it's easier to order a bowl from the local take-out restaurant, that couldn't be further from the truth. With just six ingredients—and that includes salt and pepper—egg drop soup takes only 20 minutes to make at home. Defrost a package of frozen wontons, and saute some bok choy or napa cabbage to serve alongside the steaming soup.

Total Time: 20 minutes | Prep Time: 15 minutes | Serves: 3 to 4

Ingredients:

• 4 cups chicken broth
  
• 2 large eggs
  
• 2 green onions, finely chopped
• 1 teaspoon sesame oil
• Salt and pepper to taste

Directions:

1. Bring the chicken broth to a boil in a saucepan over high heat.
2. Crack the eggs into a bowl. Beat them with a whisk until the yolks and whites are well combined. 
3. Use your whisk to gently stir the broth in a clockwise direction while you drizzle the beaten eggs into the pot. Ribbons of egg will form as you stir, and it should only take about 30 seconds to see the classic threads of egg solidifying in the broth. 
4. Season the soup with salt, pepper and sesame oil. You can either serve immediately or let it simmer over low heat until you're ready to eat. 
5. Ladle the soup into the bowls, and garnish with chopped green onions.