Egg drop soup
Serves 2
Directions
- 1Pour chicken broth into a pot.
- 2Season the broth with salt.
- 3Add chicken bouillon.
- 4Add a little sugar.
- 5Add white pepper.
- 6Add a tiny pinch of turmeric powder for color.
- 7Stir and bring the broth to a boil.
- 8Taste test the broth to make sure you like the flavor.
- 9Make a slurry with cornstarch and water, stirring to make sure there are no clumps.
- 10While the soup is boiling, add in the cornstarch slurry.
- 11Add a little splash of sesame oil if you'd like.
- 12Turn the heat down low and add in your vegetables (corn, peas, and carrots).
- 13Crack open two eggs into a measuring cup and whisk them up.
- 14Turn the heat down low to make sure the soup is not boiling anymore, and then slowly pour in the egg mixture.
- 15Stir a little bit, repeating 1-2 more times until all of the egg is poured in.
- 16Leave the eggs alone for a good 15 to 20 seconds.
- 17Once it's starting to boil again, it's done.
- 18Pour the soup into a bowl.
- 19Garnish it with a bunch of green onions.
- 20Enjoy!
Ingredients
- 2 cups chicken broth
- 0.5 tsp kosher salt
- 0.5 tsp chicken bouillon
- 0.5 tsp sugar
- 0.125 tsp white pepper
- 0.125 tsp turmeric powder
- 2 tbsp cornstarch
- 3 tbsp water
- splash sesame oil
- 0.33 cup frozen vegetables (peas, carrots, corn)
- 2 large eggs
- bunch green onions
Equipment
potspoonmeasuring cuppepper grinderbowlfork
Tips
- To avoid scrambling the eggs too much, leave them alone once poured into the soup.
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