Asian•quick
Egg Drop Soup
This American-Chinese restaurant style Egg Drop Soup is light yet so delicious and soothing. It’s a snap to prepare and is the perfect complement to any Asian meal.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
6
- 3 tbsp cornstarch
- 1/2 cup water
- 6 cup chicken stock (Chinese chicken stock preferred)
- 2 tsp salt
- 1 dash ground white pepper
- 1 tsp soy sauce
- 2 eggs (lightly beaten)
- 1 to mato (diced)
- 2 stalk scallions (chopped)
Instructions
- 1
Mix cornstarch with water. Stir well to break up all of the cornstarch clumps.
- 2
Bring the chicken stock to a boil over medium-high heat.
- 3
Just as the chicken stock starts to boil, add salt, white pepper and soy sauce. Stir to combine the ingredients and dissolve the salt.
- 4
Give the cornstarch mixture a stir, then pour it into the soup. Stir to combine. The soup will start to thicken quickly.
- 5
Pour the eggs into the soup in a steady flow. Immediately swirl the soup using a pair of chopsticks.
- 6
Add diced tomato to the soup.
- 7
Top with scallions before serving.