Egg Drop Soup

Egg Drop Soup

Servings: 4


  • 3 cup Chicken broth
  • 1/2 tsp Salt
  • 2 tbsp water
  • 1 tbsp Corn starch
  • 1 Egg


  • Add chicken broth to a medium size pot and bring to a boil.
  • Add salt to boiling broth and mix
  • Separately mix water and cornstarch; stir into boiling broth
  • Mix a small amount of broth into slightly beaten egg.
  • Add egg mixture into hot broth slowly, stirring continuously
  • Cook until clear and slightly thickened, stirring continuously
  • Garnish with green onions or scallions

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