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    Chinese - Egg Drop Soup


    Source of Recipe


    self

    List of Ingredients




    3 C. Chicken Stock, fresh or canned
    1 Egg, lightly beaten
    1 Scallion, include green top - finely chopped
    1 t. Salt
    1 T. Cornstarch, dissolved in 2 T. stock or water

    Recipe



    Over high heat, bring chicken stock to a boil in a 2 qt. saucepan. Add the salt, then the cornstarch - stirring for a few seconds until stock thickens and becomes clear. Slowly pour in the egg and stir once gently. Immediately turn off the heat. Taste and season with more salt or soy sauce as needed. Pour into bowls and garnish with the scallion. Serve at once

 

 

 

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