2 cans low sodium chicken broth
1 egg (gently beaten)
1 tsp. corn starch
1/4 tsp. pepper
1/8 tsp. salt (optional)
2 T. green onion
Crack 1 egg into a bowl. Gently beat with a fork for a few seconds, set aside.
Bring chicken broth, pepper, salt to a boil in a pan. Boil for 2-3 minutes and reduce heat to medium low.
Add egg slowly. As you're adding the egg, keep stirring with a fork. This will create egg threads. Cook for 2 minutes. Add corn starch and cook soup for 1 minute more or until cornstarch is dissolved.
Garnish with the green onions.
Serves 4
Hmmm, I like simple cooking like this. Your egg drop soup sounds delicious!
ReplyDeleteI love anything with eggs too. This soup sounds easy to do. Would be nice to see some photos here:D
ReplyDeleteClassic, simple and delicious~
ReplyDeleteI love eggs and i love simple and easy to make soups like this. Thank you sharing this. And good thing is that all the ingredients you mentioned are always stocked in my home!
ReplyDelete