Egg−Drop Soup
ChineseChickenEasy30 minBy Northstar
Ingredients
Servings
4
- 0 quart chicken broth or clear soup stock
- 2 each tbls. cornstarch, mixed in 1/4 cup cold water
- 2 each eggs, slightly beaten with a fork
- 2 each scallions, chopped, including green ends
Instructions
- 1
Bring soup stock to a bowl.
- 2
Slowly pour in the corn starch mixture while stirring the stock, until the stock thickens.
- 3
Reduce heat so stock just simmers.
- 4
Pour in the eggs slowly while stirring the soup.
- 5
As soon as the last bit of egg is in, shut off heat at once Serve with chopped scallions on top.
Tags
soupgreeka-taste-of-china