Focused recipe
Egg Drop Soup
It is the time of the year when hot soups goes in high demand. It is fall this time here in Chicago and the weather is getting colder as time passes by. Having warm or hot soup can make you feel warm and comfy – this is where this egg drop soup comes into picture. I also created this blog post as a reply to a request that I got from Alex regarding an easy to make soup dish that can be made within 20 minutes.
Cuisine not specified Updated 10/16/2014
Ingredients
Measured from the catalog payload.
- 3 cups chicken broth
- 1 cup water
- 2 egg beaten
- 1 teaspoon grated ginger
- 1 1/2 tablespoon cornstarch
- 2 tablespoons chopped green onion
- salt
Instructions
8 cooking steps
- Dilute the cornstarch in 1/4 cup water. Stir and mix well. Set aside.
- Combine chicken broth and water in a cooking pot, Bring to a boil.
- Add the grated ginger. Cook for 2 minutes.
- Pour-in the beaten egg. Stir.
- Add-in the cornstarch diluted in water. Continue to stir until the texture of the soup reaches your desired texture.
- Add salt to taste.
- Transfer to a serving bowl. Sprinkle green onions on top.
- Serve. Share and enjoy!
Catalog details
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Egg No tags Public recipe Revision 1