Asian Egg Drop Soup

1. 1

   Bring soup stock, grated ginger and soy sauce to a boil.

2. 2

   In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock.

3. 3

   Stir until dissolved.

4. 4

   Slowly pour in the cornstarch mixture while stirring the stock, until thickened.

5. 5

   Reduce heat to a simmer.

6. 6

   Pour in the eggs slowly while stirring the soup in the same direction.

7. 7

   The egg will spread and feather.

8. 8

   Turn off the heat and add the green onions.

9. 9

   Season with salt and pepper, and serve immediately

* Per serving · 4 servings · Values may vary.

No additional tips available.