Egg Drop Soup
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INGREDIENTS 3 cups chicken stock, fresh or canned
1 teaspoon salt
1 tablespoon cornstarch dissolved in 2 tablespoons chicken stock, fresh or canned,
or cold water
1 egg, lightly beaten
1 scallion, including green top, finely choppedTO COOK
Over high heat, bring the chicken stock to a boil in a 2-quart saucepan and add the salt. Give the cornstarch mixture a quick stir to recombine it, and add it to the pan, stirring for a few seconds until the stock thickens slightly and becomes clear. Slowly pour in the egg and stir once gently. Immediately turn off the heat. Taste and add more salt if needed.
Pour the soup into a tureen or individual soup bowls, garnish with the chopped scallion and serve at once.
Serves 4