This version of Egg Drop soup is our family favorite. This soup is easy to make and tastes better than many restaurants. I love this soup, but would never make it because I thought it was something really hard…wrong.
I went on the hunt for a perfect recipe and discovered it posted from Adrienne Burgoyne. Thank you Adrienne!
- 2 cups Chicken Broth
- 1 Tablespoon Corn Starch
- 1 whole Egg, Beaten Slightly
- 1 dash Black Pepper To Taste
- 1 dash Soy Sauce Or More To Taste
Bring the broth to a boil. In a small cup, combine the cornstarch with 3 tablespoons of the heated broth and whisk to combine. Whisk cornstarch mixture into the broth and boil for a minute or two to thicken the broth. Turn off the heat. Pour in the egg in a thin stream while stirring slowly in one direction. Do not over stir or the egg will break into tiny bits instead of making ribbons. Allow to sit for a couple of minutes before ladling into soup bowls. Season with soy sauce and black pepper to taste. You can also add thinly sliced green onion for garnish.