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Egg Drop Soup

Healthycooking's picture
Ingredients
  Chicken stock 4 Cup (64 tbs)
  Salt To Taste
  Cornstarch 1 Tablespoon
  Chicken stock/Water 2 Tablespoon
  Egg 1 , 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Interest: 
Everyday

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