Egg drop soup is often one of the main soups offered in American Chinese cuisine, and is also called egg flower soup. Cornstarch may be used to thicken it.
Necessary ingredients
3 cups chicken broth1⁄2 teaspoon salt
2 tablespoons cold water
1 tablespoon cornstarch
1 egg (slightly beaten)
1 scallion, with tops, finely chopped
Way of preparation
Step 1
Bring chicken broth to a boil in soup pot.
Step 2
Add 1/2 teaspoon salt & mix.
Step 3
Combine water and cornstarch; stir into boiling broth.
Step 4
Stir a small amount of hot broth into slightly beaten egg.
Step 5
Add egg mixture into hot broth slowly, stirring all the time.
Step 6
Cook until clear and slightly thickened, stirring constantly.
Step 7
Garnish with scallion.
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