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Egg Drop Soup

Food

Ingredients

1/2 cup green onions, finely chopped

2 cloves garlic, minced

1 tbsp vegetable oil

6 cups chicken broth

2 eggs, lightly beaten

1/4 cup cornstarch

Directions

In a large stockpot, heat the oil over medium heat. Add the green onions & garlic and cook 2-3 min or until tender.

Add 5 cups of the broth. Bring to a simmer, then reduce the heat.

Slowly pour the lightly beaten eggs into the soup in a steady stream while gently stirring to create strands (NOTE: faster stirring = thin strands; slower stirring = thicker strands). Make sure when you pour the egg in that the soup is not boiling, as this will make the egg strands foamy.

When finished with the egg, heat just to boiling. In a bowl, whisk together the cornstarch with the remaining 1 cup broth. Add to soup and stir just until thickened.

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