Description
A warm and comforting bowl of egg drop soup made with chicken broth, delicate ribbons of egg, and a hint of green onions.
Ingredients
- 4 cups chicken broth
- 2 large eggs
- 2 tablespoons cornstarch
- 1/4 cup water
- 2 green onions, sliced
- Salt and pepper to taste
- Soy sauce (optional)
Instructions
- Bring the chicken broth to a boil in a pot.
- In a separate bowl, whisk the eggs until smoothly blended.
- Mix the cornstarch with water to create a slurry.
- Once the broth reaches a boiling point, slowly stir in the cornstarch mixture.
- With the broth simmering, gently drizzle the beaten eggs while stirring.
- Add the sliced green onions along with salt and pepper for seasoning.
- Allow the soup to simmer for about a minute, then remove it from heat.
- Serve hot and add soy sauce if desired for extra flavor.
Notes
Perfect the drizzle technique to ensure silky strands of eggs.
