Egg Drop Soup

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 3 1/2 cups chicken stock
• 1 tablespoon cornstarch
• 1 egg, well beaten
• 2 tablespoons sliced green onions, green only
• kosher salt
• fresh ground pepper

Recipe

• 1 heat the chicken stock in a saucepan over medium-low heat.
• 2 measure cornstarch into a small bowl (a bowl or other container that will hold a cup and a half of liquid that you can stir without spilling) put your small whisk in the bowl with the cornstarch.
• 3 in another bowl, beat the egg very well with a fork.
• 4 back to the stock, increase heat if needed.
• 5 you want the stock to very hot, but not boiling.
• 6 when it gets very hot, lower the heat and ladel out about a cup of the stock into the cornstarch.
• 7 whisk well, then add back to the stock in the pan.
• 8 cook, stirring, until slightly thickened.
• 9 add salt and pepper to taste.
• 10 slowly pour in the well beaten egg.
• 11 remove from heat.
• 12 ladle into four bowls and sprinkle each with green onion.