Egg Drop Soup

Posted byNoriePosted inRecipe, SoupTags:,

This is a shortcut version for 2 servings

  • 1 can chicken broth
  • ¼ c water
  • 1 scallion or fresh chives chopped
  • 1 egg
  • 1 TBS cornstarch dissolved in 1 TBS cold water
  • Salt and White ground pepper to taste.
  • 2 slices ginger root
  • A pinch of MSG added will make it taste a lot better but optional.

Beat the egg thoroughly and set aside.

Bring the chicken broth, two slices of ginger root and ¼ cup water to boiling. Simmer for a few minutes. Remove the ginger root and discard.  Add the dissolved cornstarch gradually while stirring the broth. Add scallion and stir a few times.  Taste and add salt and a dash of white pepper as needed.  Gently stir in the beaten egg.

To pour the egg, raise the bowl high enough so that a thin stream of the egg falls into the broth and at the same time slowly stirring the broth in a circular motion.

Remove from heat immediately and serve.

Garnish with additional chopped green onions.