Egg Drop Soup
This American-Chinese restaurant style Egg Drop Soup is light yet so delicious and soothing. It’s a snap to prepare and is the perfect complement to any Asian meal.
Ingredients
- 3 tablespoons cornstarch
- ½ cup water
- 6 cups chicken stock Chinese chicken stock preferred
- 2 teaspoons salt
- 1 dash ground white pepper
- 1 teaspoon soy sauce
- 2 eggs lightly beaten
- 1 to mato diced
- 2 stalks scallions chopped
Instructions
- Mix cornstarch with water. Stir well to break up all of the cornstarch clumps.
- Bring the chicken stock to a boil over medium-high heat.
- Just as the chicken stock starts to boil, add salt, white pepper and soy sauce. Stir to combine the ingredients and dissolve the salt.
- Give the cornstarch mixture a stir, then pour it into the soup. Stir to combine. The soup will start to thicken quickly.
- Pour the eggs into the soup in a steady flow. Immediately swirl the soup using a pair of chopsticks.
- Add diced tomato to the soup.
- Top with scallions before serving.
Nutrition
Calories: 128kcalCarbohydrates: 13gProtein: 8gSaturated Fat: 1gCholesterol: 61mgSodium: 1198mgSugar: 4g
Tried this recipe?Tag @wokandskillet on Instagram or Facebook!