Egg Drop Soup Recipe
Summary
Ingredients
| Water | 5 Cup (16 tbs) | |
| 1 tablespoon plus 2 teaspoons instant chicken bouillon | ||
| Salt | 1/2 Teaspoon | |
| Monosodium glutamate | 1/2 Teaspoon | |
| Cold water | 3 Tablespoon | |
| 1 tablespoon plus 1 1/2 teaspoons cornstarch | ||
| 1 egg, slightly beaten | ||
| 2 scallions or green onions (with tops), diagonally sliced | ||
Directions
Heat 5 cups water, the bouillon, salt and monosodium glutamate to boiling in 2-quart saucepan.
Mix 3 tablespoons water and the cornstarch; stir gradually into broth.
Boil and stir for 1 minute.
Slowly pour egg into broth, stirring constantly with fork, to form shreds of egg.
Remove from heat; stir slowly once or twice.
Garnish each serving with scallions.
Mix 3 tablespoons water and the cornstarch; stir gradually into broth.
Boil and stir for 1 minute.
Slowly pour egg into broth, stirring constantly with fork, to form shreds of egg.
Remove from heat; stir slowly once or twice.
Garnish each serving with scallions.
Chef
