Egg Drop Soup Recipe
Ingredients
| Chicken stock | 4 Cup (16 tbs) | |
| Salt | To Taste | |
| Cornstarch | 1 Tablespoon | |
| 2 tablespoons chicken stock or water | ||
| 1 egg, lightly beaten | ||
| Scallion | 1 | |
Directions
In a 2 quart saucepan over high heat, bring the stock to a boil; add salt.
Dissolve cornstarch in the 2 tablespoons stock or water; add to the pan, stirring constantly until stock thickens and becomes clear.
Slowly pour in the egg; stir once; immediately turn off heat.
Correct seasonings.
Pour into soup tureen or individual bowls; garnish with the scallion; serve at once.
Dissolve cornstarch in the 2 tablespoons stock or water; add to the pan, stirring constantly until stock thickens and becomes clear.
Slowly pour in the egg; stir once; immediately turn off heat.
Correct seasonings.
Pour into soup tureen or individual bowls; garnish with the scallion; serve at once.
Chef
