Egg Drop Soup

Recipe by Alan Leonetti
READY IN: 35mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring the 4 cups of chicken stock, grated ginger, sesame oil& soy sauce to a boil.
  • In a small cup, make a slurry by combining the cornstarch& 2 tablespoons of chicken stock.
  • Stir until dissolved.
  • Slowly pour the cornstarch slurry into the stock& stir until thickened.
  • Reduce heat to a simmer.
  • Pour in the eggs slowly while continuously stirring the soup in the same direction with either a fork or a single chopstick.
  • The egg will spread& feather.
  • Turn off the heat& add the scallions.
  • Lightly season to taste with salt& white pepper& serve immediately.
  • I like to garnish the soup with wide, crisp Chinese noodles.
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