Egg Drop Soup II

Cooking Recipes Catalogue

This is soup is a classic beginning to any Asian-style meal. A clear chicken broth is given some texture when lightly beaten eggs are stirred in. A sprinkling of scallions adds a sweet onion-y note.

INGREDIENTS (for 4 servings):


  • In a medium stock pot, slowly heat chicken broth and cornstarch. Stir constantly until thickened.
  • Pour beaten egg into soup and stir once around stock pot very gently, in order to break up egg.
  • Remove soup from heat immediately, divide into four portions and garnish with green onions.