Egg drop soup is a Chinese soup of wispy beaten eggs in boiled chicken broth. Condiments such as black pepper or white pepper, and finely chopped scallions and tofu are also commonly added.
Ingredients
- 3 cups chicken broth 1⁄2 teaspoon salt 2 tablespoons cold water
- 1 tablespoon cornstarch 1 egg (slightly beaten) 1 scallion, with tops, finely chopped
Directions
- 1Bring chicken broth to a boil in soup pot.
Add 1/2 teaspoon salt & mix.
Combine water and cornstarch; stir into boiling broth. - 2Stir a small amount of hot broth into slightly beaten egg. Add egg mixture into hot broth slowly, stirring all the time. Cook until clear and slightly thickened, stirring constantly.
- 3Garnish with scallion.
