Egg Drop Soup

1. 1

   Wash and mince green onion.

2. 2

   Beat egg thoroughly.

3. 3

   Dissolve cornstarch in 2 tablespoons cold water.

4. 4

   Heat chicken broth and water in a saucepan until it boils.

5. 5

   Add salt and stir.

6. 6

   Add onion powder or sauteed chopped onions if broth seems bland.

7. 7

   Thicken the soup with the cornstarch mixture.

8. 8

   Gently stir in beaten egg, pouring in a thin stream.

9. 9

   Turn off heat immediately.

10. 10

    A few drops of sesame oil and 1 to 2 tablespoons cooking sherry will add aroma.

11. 11

    Serve hot, garnishing with the minced onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.