Egg drop soup, also known as egg flower soup, is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions and tofu are commonly added to the soup
| Cook Time: | 10 min |
| Prep Time: | 5 min |
| Total Time: | 15 min |
| Category: | Soups and Stews |
| Cuisine: | Chinese |
| Yield: | 2 servings |
Preparation
1. Pour the chicken broth into a saucepan and allow to boil.
2. Stir in 1/2 tsp salt and combine well.
3. In a bowl, mix the cornstarch and water; add to the broth in the saucepan.
4. Whisk the egg and add a little of the broth.
5. Stir in the mixture to the broth and continue to stir all along. Cook until the mixture becomes thick.
2. Stir in 1/2 tsp salt and combine well.
3. In a bowl, mix the cornstarch and water; add to the broth in the saucepan.
4. Whisk the egg and add a little of the broth.
5. Stir in the mixture to the broth and continue to stir all along. Cook until the mixture becomes thick.
Ingredients
* 3 cups chicken broth
* 1/2 tsp. salt
* 2 tbsps. cold water
* 1 tbsp. cornstarch
* 1 egg
* 1 scallion, with tops, chopped
* 1/2 tsp. salt
* 2 tbsps. cold water
* 1 tbsp. cornstarch
* 1 egg
* 1 scallion, with tops, chopped
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