I love Egg drop soup. It is one of my favorite things at Chinese restaurants. Did you know that it is so easy to make at home? I always whip it up to serve with Asian food.
Ingredients:
- 3 C. chicken broth
- 1 TBSP. cornstarch
- 2 TBSP cold water
- 1 egg, lightly beaten
- 1 green onion, sliced (optional)
Directions:
1. In a large saucepan, bring broth to a boil over medium heat.
2.Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Reduce heat. Drizzle beaten egg into hot broth, stirring constantly with a fork in one direction. Remove from the heat; stir in onion. Yield: 4 servings.
Recipe from Simple and Delicious
