Egg Drop Soup Recipe
Soup made by dropping beaten egg into thicken boiling seasoned chicken broth. Garnished with chopped fresh scallion.
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Ingredients
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Broth
Egg Mixture
Garnish
Method
Prepare Broth
- 1
Simmer the Broth
In a large pot, pour in 4 cups of chicken broth and bring it to a boil over medium-high heat.
- 2
Mix Cornstarch Slurry
In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water until smooth. This will be used to thicken the broth.
- 3
Add Cornstarch to Broth
Once the broth is boiling, whisk in the cornstarch slurry to the pot. This will help thicken the broth. Stir well and allow to simmer for about 2 minutes.
- 4
Season the Broth
Add 1 tablespoon of soy sauce, 0.5 teaspoon of salt, and 0.25 teaspoon of white pepper to the broth. Stir to combine.
Prepare Egg Mixture
- 5
Beat the Eggs
In a bowl, crack 2 large eggs and beat them until well combined. Add 1 teaspoon of sesame oil and mix well.
Combine and Serve
- 6
- 7
Chop Scallions
While the eggs are cooking in the broth, chop the scallions finely.
- 8