Egg Drop Soup

4 ingredients
5 steps

Ingredients

  • 1 1/2 qt. chicken broth
  • 1 Tbsp. cornstarch, mixed with 1/4 cup water
  • 2 eggs, slightly beaten
  • 2 scallions, chopped

Directions

  1. 1
    Bring soup stock to a boil.
  2. 2
    Slowly pour in the cornstarch mixture while stirring the stock until the stock thickens.
  3. 3
    Reduce heat so stock just simmers.
  4. 4
    Pour in the eggs, slowly while stirring the soup. As soon as the last bit of egg is in, shut off heat at once.
  5. 5
    Serve with chopped scallions on top.

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