I had no idea how easy it was to make Egg Drop Soup until last week when I found this recipe on Alicia’s Recipes. I remember as a kid thinking “Eeeeeewwwwwwww! Egg in soup?” Ha ha ha! Who knew! Egg Drop Soup is actually quite delicious and makes for a wonderful lunch. I quartered the recipe that you see below to make a meal sized portion. This recipe serves 8, making this more of an appetizer, which is how you would order it in a Chinese restaurant.
Egg Drop Soup
- 4 14 oz cans of chicken broth
- 3 tbsp cornstarch
- 1/2 tsp sugar
- 1 tsp salt
- 1/4 tsp pepper
- 2 eggs beaten
- 1 cup chopped green onions
- Heat broth to boiling in large saucepan.
- In small bowl, make a paste from cornstarch and 1/4 cup cold water.
- Slowly add cornstarch paste to the hot broth, add sugar, salt and pepper, stir to combine.
- Bring to a boil, stir constantly, will be slightly thickened.
- Reduce the heat to medium and add the eggs, a little at a time.
- Stir the soup to separate the eggs into shreds.
- Remove from heat and add green onions. Serve immediately.
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