Egg Drop Soup


  • 2cups Chicken Stock
  • 3 Scallions white and green separated
  • 1 1/2tbsp Cornstarch
  • 2 Eggs beaten
  • Spices


  1. Bring chicken stock and white scallion to a boil in a medium pot, reserving 1/2tbsp of chicken stock.
  2. Create a slurry of reserved chicken stock and cornstarch.
  3. When pot boils, slowly add cornstarch slurry to pot, ensuring it doesn't clump.
  4. Add eggs while stirring gently, boil for another 1 minute.
  5. Garnish with green scallion and spices to taste.