This American-Chinese restaurant style Egg Drop Soup is light yet so delicious and soothing. It’s a snap to prepare and is the perfect complement to any Asian meal.
Total Time
15min
4.4
7 Ratings
Author: Wok & Skillet
Servings:
6
Ingredients
•
3
Tbsp
Corn Starch
•
1/2
cup
Water
•
6
cups
Chicken Stock
or Chinese Chicken Stock
•
2
tsp
Salt
•
1
dash
Ground White Pepper
•
1
tsp
Soy Sauce
•
2
Eggland's Best Classic Eggs
, lightly beaten
•
1
Tomato
, diced
•
2
stalks
Scallions
, chopped
Cooking Instructions
1.
Mix Corn Starch (3 Tbsp) with Water (1/2 cup). Stir well to break up all of the cornstarch clumps.
2.
Bring the Chicken Stock (6 cups) to a boil over medium-high heat.
3.
Just as the chicken stock starts to boil, add Salt (2 tsp), Ground White Pepper (1 dash), and Soy Sauce (1 tsp). Stir to combine the ingredients and dissolve the salt.
4.
Give the cornstarch mixture a stir, then pour it into the soup. Stir to combine. The soup will start to thicken quickly.
5.
Pour in the Eggland's Best Classic Eggs (2) into the soup in a steady flow. Immediately swirl the soup using a pair of chopsticks.
6.
Add Tomato (1) to the soup.
7.
Top with Scallions (2 stalks) before serving.
Nutrition Per Serving
CALORIES
68
FAT
1.6 g
PROTEIN
8.2 g
CARBS
4.7 g
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