Egg Drop Soup
Most of us have had egg drop soup at a Chinese restaurant. I find the soup comforting but usually very thick and somewhat bland. I think this recipe is an improvement.
Egg Drop Soup
Most of us have had egg drop soup at a Chinese restaurant. I find the soup comforting but usually very thick and somewhat bland. I think this recipe is an improvement.
Cooking Instructions
- 1
Make corn starch slurry by mixing corn starch with about 1/4 cup of the chicken stock. Hold for later.
- 2
To a pan add the remaining chicken stock, soy sauce, mushrooms, green onions and white pepper. Bring to a boil. Add corn starch slurry and mix in. Lower heat to a simmer.
- 3
Slowly add in beaten eggs while slowly stirring the pot.
- 4
Serve in bowls with some green onions as a garnish. The soup goes very well with my pork lo mein. Enjoy!
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