Egg Drop Soup

1. 1

   Beat eggs and stir in water.

2. 2

   Mince scallions.

3. 3

   Blend cornstarch and remaining cold water to a paste.

4. 4

   Bring stock to a boil.

5. 5

   Reduce heat to medium and stir in sugar, salt, sherry and soy sauce.

6. 6

   Add cornstarch paste and cook, stirring, until soup thickens and is smooth.

7. 7

   Reduce heat to low.

8. 8

   Pour eggs in slowly, stirring constantly, until they separate into shreds, then turn off the heat.

9. 9

   Garnish with minced scallions.

* Per serving · 4 servings · Values may vary.

No additional tips available.