Egg Drop Soup

Egg Drop Soup

Be sure that you have all of the ingredients prepped and ready to go before starting this recipe because it goes really fast.

2-3 eggs

1 quart chicken stock, divided

1 tablespoon cornstarch

1 tablespoon soy sauce

1 teaspoon sesame oil

¼ cup sliced green onions

Whisk the eggs in a bowl, and set aside.

In a separate bowl, combine the cornstarch and ¼ cup of chicken stock. Stir and set aside.

Combine the remaining chicken stock, soy sauce, and sesame oil in a pot. Bring to a boil over medium heat. After the stock is boiling for a minute or so, slowly stir in about half of the cornstarch mixture. Bring the soup back up to a boil. If you want it to be thicker, add the rest of the cornstarch mixture. Be sure to stir well after adding the cornstarch mixture.

Once the soup has come up to a rolling boil, pour in the eggs and stir the soup with a fork to break up the egg.

Garnish with green onions.

Serves 4 as an appetizer or 2 as an entree.