Egg Drop Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 4 cups chicken stock or 4 cups chicken broth, plus
• 2 tablespoons chicken stock or 2 tablespoons chicken broth
• 1/2 teaspoon grated fresh ginger
• 1 tablespoon light soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 3 eggs (lightly beaten)
• 2 scallions (chopped, including ends)
• salt
• pepper
• wide and crisp chinese noodles (optional)

Recipe

• 1 bring the 4 cups of chicken stock, grated ginger, sesame oil& soy sauce to a boil.
• 2 in a small cup, make a slurry by combining the cornstarch& 2 tablespoons of chicken stock.
• 3 stir until dissolved.
• 4 slowly pour the cornstarch slurry into the stock& stir until thickened.
• 5 reduce heat to a simmer.
• 6 pour in the eggs slowly while continuously stirring the soup in the same direction with either a fork or a single chopstick.
• 7 the egg will spread& feather.
• 8 turn off the heat& add the scallions.
• 9 lightly season to taste with salt& pepper& serve immediately.
• 10 i like to garnish the soup with wide, crisp chinese noodles.