Egg Drop Soup
From: Beverly, New Jersey, USA
Servings: 4
IngredientsPreparation
  • 3 cups [750 mL] chicken broth
  • 1 teaspoon [5 mL] salt
  • 1/8 teaspoon [0.5 mL] pepper
  • 1 tablespoon [15 mL] cornstarch
  • 2 tablespoons [30 mL] cold water
  • 1 egg, slightly beaten
  • 1 green onion, chopped
  • Pour chicken broth into a wok.
  • Salt and pepper.
  • Bring to a boil, over high heat.
  • Dissolve cornstarch into cold water.
  • Pour into hot chicken broth.
  • Stir until broth thickens and becomes clear.
  • Slowly pour in beaten egg; stir once.
  • Sprinkle with chopped green onion.
  • Serve immediately.