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Egg Drop Soup I
by Shannon Lang
serves: 4
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  Thinner version of restaurant style egg drop soup.
Ingredients:
  3 C   chicken broth
  1 Tbsp   cornstarch
  2 Tbsp   cold water
  2   eggs. lightly beaten
  1   green onion, diced
Directions:
  In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 min or until thickened slightly.

Reduce heat. Drizzle eggs into broth, stirring constantly. Remove from heat; stir in onion.
Categories:
 
  • Eggs & Cheeses
  • Soups


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