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Asian Egg Drop Soup


4 cups prepared chicken stock, plus 2 tbl
1 Tbl soy sauce
1 Tbl cornstarch
2 eggs, lightly beaten
2 green onions, chopped including ends
salt and white pepper to taste


Bring soup stock and soy sauce to a boil. In a small cup, malke a clurry by combining the cornstarch and 2 tbl of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock until thickened. Reduce heat to a simmer. Pour in eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with s & p and serve immediately.