One of my favorite things to get at Chinese restaurants is egg drop soup. I have always wondered how the soup was made but never knew how until recently. It actually turned out to be pretty easy!
To make 2 bowls of soup you will need:
- 2 cups CHICKEN BROTH
- 1/2 tablespoon CORNSTARCH
- 2 EGGS
- 1 GREEN ONION, chopped
- SALT & PEPPER to taste
- Optional: a few drops of SESAME OIL
Whisk your eggs in a small bowl like you are making scrambled eggs.
Once all of the egg has been added, stir in the salt, pepper, and sesame oil. Sprinkle the chopped green onions on top and enjoy!
Egg Drop Soup
Ingredients:
To make 2 bowls of soup you will need:
- 2 cups CHICKEN BROTH
- 1/2 tablespoon CORNSTARCH
- 2 EGGS
- 1 GREEN ONION
- SALT & PEPPER to taste
- Optional: a few drops of SESAME OIL
Directions:
- Whisk the chicken broth and corn starch together in a small pot. (Make sure that the chicken broth is either cool or at room temperature for this step. If the broth is hot the cornstarch will clump!) Then start heating the mixture on the stove.
- Whisk your eggs in a small bowl like you are making scrambled eggs.
- Once the chicken broth reaches a boil, use a spoon to stir the broth so that you get a vortex. Slowly drizzle the egg into the broth while continuing to stir the broth with your other hand. (If you aren't very coordinated, you may want to recruit a friend to help with this step.) The egg will cook immediately and should look like thin wisps in the broth.
- Once all of the egg has been added, stir in the salt, pepper, and sesame oil. Sprinkle the chopped green onions on top and enjoy!
