Egg Drop Soup

Name: Egg Drop Soup
Ingredients: 1 qt. rich chicken broth; 1/4 c. cornstarch; salt to taste; 1/4 tsp. monosodium glutamate (optional); 1 egg, thoroughly beaten, but not frothy; 2 Tbsp. chopped scallions (green part included); freshly ground pepper

7 ingredients

3 steps

Ingredients

1 qt. rich chicken broth
1/4 c. cornstarch
salt to taste
1/4 tsp. monosodium glutamate (optional)
1 egg, thoroughly beaten, but not frothy
2 Tbsp. chopped scallions (green part included)
freshly ground pepper

Directions

1

Remove about 1/4 cup of the cold chicken broth and blend it in a small bowl or cup with cornstarch.
2

Bring the remaining broth to a boil and when it is simmering, stir in salt to taste, monosodium glutamate and the well blended cornstarch mixture.
3

When the soup has thickened and cooked for about 1 minute, turn off heat. Immediately, but slowly start adding the egg in a thin stream, stirring constantly, in a circular fashion so that the egg forms thin shreds in the hot broth.