Egg drop soup

Egg drop soup

Ingredients/Components

• eggs - 2 item
• White pepper to taste - 1 item
• 1 L fresh or canned chicken broth - 4 c
• 15 ml cornstarch cornflour - 1 TBSP
• 60 ml cold water - 1/4 c
• 15 ml soy sauce - 1 TBSP
• scallion green onion, spring onion green and white part, very thinly sliced - 1 item

How to make egg drop soup:

Bring the chicken broth to a boil over moderate heat. Mix the cornstarch with the water and stir it into the broth. Add the soy sauce, optional ginger, and pepper. Return the soup to a boil and remove from heat. Beat the eggs slightly, so that they are broken up but the yolks and the whites are not completely mixed together. Slowly pour the eggs into the soup while gently stirring to form long threads of the eggs. Divide the scallion slices between the individual serving bowls and ladle the soup over them. Makes 4 to 6 servings.

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