Egg Drop Soup2014-10-13
- Yield : 2 Cups
- Servings : 2
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 15m
Sometimes called Egg Flower Soup this soup has always been a favorite of mine. It’s a very basic soup but you can add a bit of variety by the addition of bean sprouts, tofu, corn, noodles or anything else you desire.
- 15 ounce can chicken broth
- 1 egg white
- 1 Tablespoon cornstarch
- salt and white pepper to taste
- 1 finely sliced green onion
Beat the egg in a mixing bowl and add a tablespoon of cold water to thin it out. in another bowl mix the cornstarch with a couple tablespoons of cold water until dissolved.
In a saucepan, bring the chicken broth to a light boil. Stir in the white pepper and salt. Put the egg in a measuring cup with a spout to make it easier to pour into the broth in a thin stream. Gently stir the eggs in a clockwise direction while slowly pouring the egg into the spinning broth.
Slowly pour in the cornstarch mixture until you reach the desired thickness. You may not use it all. Garnish with green onion and serve.