5-Minute Egg Drop Soup

Ingredients

Servings

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

US / METRIC

1 carton
(16.9 oz)

Beef Bone Broth

or 2 cups Beef Broth

2

Eggs

7 g

Corn Starch

30 mL

Cold Water

1 stalk

Scallions

to taste

Salt

to taste

Sesame Oil

Cooking Instructions

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Step 1

In a small saucepan, bring a carton of Beef Bone Broth (1 carton) to a boil.

Step 2

In the meanwhile, beat the Eggs (2) in a small bowl.

Step 3

Dissolve Corn Starch (7 g) in Water (30 mL) .

Step 4

Chop the Scallions (1 stalk) and set aside.

Step 5

Once the broth is boiling, stir in dissolved cornstarch, followed by the beaten eggs. Then immediately start stirring so that the eggs are evenly distributed in the broth; stir constantly for 30 seconds, or until the soup is thickened. Turn off the heat; taste and add a pinch of Salt (to taste) .

Step 6

Pour in a bowl. Drizzle with Sesame Oil (to taste) and garnish with green onion.

Step 7

Serve immediately and enjoy!