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Egg Drop Soup

Prep Time5 minsCook Time10 minsTotal Time15 mins

egg drop soup

 15 ounce can chicken broth
 1 egg white
 1 Tablespoon cornstarch
 salt and white pepper to taste
 1 finely sliced green onion
1

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.

2

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.

3

Slowly pour in the cornstarch mixture until you reach the desired thickness. You may not use it all. Garnish with green onion and serve.