Egg Drop Soup Recipe #356717
This couldn't be simpler...or faster, and tastes just as good as your local Chinese take-out.
by JackieOhNo!
10 min | 10 min prep
SERVES 2 -3
- 2 (13 3/4 ounce) cans chicken broth
- 1 tablespoon cornstarch
- 1 egg, beaten
- 1 scallion, sliced
- Reserve 2 tablespoons of broth. Set aside.
- In saucepan, heat remaining broth to boiling. Mix cornstarch with the reserved broth. Stir into hot broth.
- Slowly add egg, stirring gently. Sprinkle with scallion.
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5 stars