Egg Drop Soup

1. 1

   Bring chicken broth to a boil.

2. 2

   While broth is heating, dissolve the cornstarch in water.

3. 3

   Slice the scallion (the white and edible green parts).

4. 4

   Beat the egg with the oil.

5. 5

   When the broth reaches the boiling point, stir cornstarch mixture and add it slowly to the broth.

6. 6

   Season with salt and pepper and add scallions.

7. 7

   Turn off heat and immediately add beaten egg in a steady stream, stirring broth constantly so egg breaks up into floaty bits.

* Per serving · 4 servings · Values may vary.

No additional tips available.