Egg Drop Soup
- 2cups Chicken Stock
- 3 Scallions
white and green separated
- 1 1/2tbsp Cornstarch
- 2 Eggs
chicken stock and white scallionto a boil in a medium pot, reserving 1/2tbsp of
- Create a slurry of
reserved chicken stock and cornstarch.
- When pot boils, slowly add
cornstarch slurryto pot, ensuring it doesn't clump.
eggswhile stirring gently, boil for another
- Garnish with
green scallion and spicesto taste.