EGG DROP SOUP
- 4 c of chicken Broth
- 1/4 tsp garlic powder
- 1/4 tsp of white pepper
- 5-7 Eggs
- 2 green onion stalks
- 1 ½ tbsp of cornstarch; a little water to dissolve it
Level of difficulty Average
Preparation time 10mins
Cooking time 10mins
Cost Average budget
Mix chicken broth, garlic powder, and white pepper into a bowl and put it to the side.
Mince green onions and put aside as the garnish.
Combine a little water with the cornstarch to create your thickner and put aside.
In another bowl, beat the eggs thoroughly and then add some water and beat again.
Heat soup base on high so that it comes to a boil.
As it boils, add the thickner.
After 1 minute, turn the heat off & stir it.
While you stir, pour in the eggs little by little.
Add the green onions when you will serve the soup.
Salt the soup - if needed - once it is made.
The more green onions you add, the better.