Online Recipe Book

Egg Drop Soup

Source
Yield
some
Prep info
10 min
Prep time
Not set
Cook time
10 minutes
Time required
10 minutes
Oven preheat
N/A
Type
Soup
Status
Tried
Tags
Chinese

Ingredients

  • 2 c chicken broth (not stock)
  • 1 chicken bouillon cube
  • 1 T Corn Starch / Corn Flour
  • 2 T cold water
  • Salt (Sea) (to taste)
  • freshly ground white pepper (to taste)
  • 1 egg (slightly beaten)

Method

Bring chicken broth to boil in a soup pot.  Add chicken bouillon cube and let dissolve. 

In a small bowl, place the corn starch, then stir in the water to make a slurry.  Pour into boiling broth. 

Taste base and adjust the flavor as desired.

Stir a small amount of hot broth into slightly beaten egg.  Add egg mixture to hot broth slowly, DO NOT STIR, moving bowl over the pot to make long ribbons of egg.

Notes

SJ Note 3 Jan 2014: Tried this tonight with vegetable broth cubes for a vegetarian version.  Tasty - will use again!