Prep 5 m Cook 5 m Ready In 10 m
“After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do!”
Ingredients
1 cup chicken broth
1/4 teaspoon soy sauce
1/4 teaspoon sesame oil
1 teaspoon cornstarch (optional)
2 teaspoons water (optional)
1 egg, beaten
1 drop yellow food coloring (optional)
1 teaspoon chopped fresh chives
1/8 teaspoon salt (optional)
1/2 teaspoon ground white pepper (optional)
Directions
In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.
Ingredients
- 1 cup chicken broth
- 1/4 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- 1 teaspoon cornstarch (optional)
- 2 teaspoons water (optional)
- 1 egg, beaten
- 1 drop yellow food coloring (optional)
- 1 teaspoon chopped fresh chives
- 1/8 teaspoon salt (optional)
- 1/2 teaspoon ground white pepper (optional)
Instructions
In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.
Notes
Prep: 5 mins Cook: 5 mins Total: 10 mins Servings: 1 Yield: 1 cup
