10-Minute Chinese Egg Drop Soup
This delicious warm and comforting soup is a classic dish that is both comforting and flavorful. The hints of sesame add a nutty richness to the broth, while the green scallions provide a fresh and slightly sharp taste. The silky strands of egg add a velvety texture to the soup, making it a delight to savor with every spoonful.
Equipment
Small mixing bowl
Medium size pot
Cutting board
Chefs knife
Wisk
Non-slotted spoon
Ingredients
2 Eggs
4 cups chicken stock or broth
1 tablespoon cornstarch
1 tsp. ground ginger
1/4 tsp. garlic salt
1/8 tsp. black pepper
3 scallions, sliced
1/2 container of thinly sliced button mushrooms (optional)
Recipe
Mix 3 - 1/2 cups chicken broth, ginger, garlic salt and pepper in a saucepan over medium-high heat. Stir cornstarch into the remaining 1/2 cup chicken stock and set aside.
In a small bowl, whisk 2 eggs. Set aside.
When seasoned chicken broth comes to a boil, add in cornstarch mixture. Stir. Add sliced green onions.
Bring broth to a rolling boil. Add mushrooms (if desired). Once boiling is achieved, stir broth with a non-slotted spoon in one direction. While stirring, slowly pour in eggs. Eggs will cook as soon as they hit the broth. Top with green onions, if desired.