Egg Drop Soup

1. 1

   Heat the chicken stock in a saucepan over medium-low heat.

2. 2

   Measure cornstarch into a small bowl (a bowl or other container that will hold a cup and a half of liquid that you can stir without spilling) Put your small whisk in the bowl with the cornstarch.

3. 3

   In another bowl, beat the egg very well with a fork.

4. 4

   Back to the stock, increase heat if needed.

5. 5

   You want the stock to very hot, but not boiling.

6. 6

   When it gets very hot, lower the heat and ladel out about a cup of the stock into the cornstarch.

7. 7

   Whisk well, then add back to the stock in the pan.

8. 8

   Cook, stirring, until slightly thickened.

9. 9

   Add salt and pepper to taste.

10. 10

    Slowly pour in the well beaten egg.

11. 11

    Remove from heat.

12. 12

    Ladle into four bowls and sprinkle each with green onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.