Asian Egg Drop Soup Recipe

1. 1

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

2. 2

   In a small c., make a slurry by combining the cornstarch and 2 Tbsp.

3. 3

   of chicken stock.

4. 4

   Stir till dissolved.

5. 5

   Slowly pour in the cornstarch mix while stirring the stock, till thickened.

6. 6

   Reduce heat to a simmer.

7. 7

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

8. 8

   The egg will spread and feather.

9. 9

   Turn off the heat and add in the green onions.

10. 10

    Season with salt and pepper, and serve immediately

11. 11

    This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.