Egg drop soup

Egg drop soup

Ingredients/Components

• cornstarch - 1 Tbsp
• cold water - 2 Tbsp
• vegetable oil - 1 tsp
• egg - 1 item
• chicken broth - 4 c
• salt and pepper to taste - 1 item
• scallions - 2 item
• soy sauce if desired - 1 item

How to make egg drop soup:

Bring chicken broth to a boil. While broth is heating, dissolve the cornstarch in water. Slice the scallion (the white and edible green parts). Beat the egg with the oil. When the broth reaches the boiling point, stir cornstarch mixture and add it slowly to the broth. Season with salt and pepper and add scallions. Turn off heat and immediately add beaten egg in a steady stream, stirring broth constantly so egg breaks up into floaty bits. Serves 4.

Hint: The secret of successful Egg Drop Soup is to thicken it with cornstarch before adding the egg. Serve soy sauce on the side for those who like a saltier broth.

Hint: Put lemon on fish after cooking, never before, to keep from getting mushy.

Recipe categories: Egg, Soups & stews, Clear soup.