Egg Drop Soup

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

20 g

Corn Starch

120 mL

Water

1.4 L

Chicken Stock

or Chinese Chicken Stock

10 g

Salt

1 dash

Ground White Pepper

5 mL

Soy Sauce

2

Eggs , lightly beaten

1

Tomato , diced

2 stalks

Scallions , chopped

Cooking Instructions

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Step 1

Mix Corn Starch (20 g) with Water (120 mL) . Stir well to break up all of the cornstarch clumps.

Step 2

Bring the Chicken Stock (1.4 L) to a boil over medium-high heat.

Step 3

Just as the chicken stock starts to boil, add Salt (10 g) , Ground White Pepper (1 dash) , and Soy Sauce (5 mL) . Stir to combine the ingredients and dissolve the salt.

Step 4

Give the cornstarch mixture a stir, then pour it into the soup. Stir to combine. The soup will start to thicken quickly.

Step 5

Pour in the Eggs (2) into the soup in a steady flow. Immediately swirl the soup using a pair of chopsticks.

Step 6

Add Tomato (1) to the soup.

Step 7

Top with Scallions (2 stalks) before serving.