Egg Drop Soup

Egg drop soup is my Asian favorite soup. I order this soup all the time when I visit a Chinese restaurant. When  I wanted to make this recipe at home, I was surprised to find what the base ingredients were; to make this delicious soup.

3 main ingredients to make this soup are chicken stock, eggs and soy sauce. Additionally ginger/garlic,  spring onions and corn starch can be added. It takes only 15 min to make this soup.

Ingredients

4 cups of Chicken stock

2 Eggs

1 tsp Sesame seed oil

1 clove of Garlic, minced

1/2 tsp Soy sauce

1 tsp Corn Starch

Few sprigs of Green onions/cilantro

Salt

Pepper

Method

• On a preheated large pot, heat oil. When it turns smoky, add garlic. Then add chicken stock and bring it boil

• In the meantime, mix corn starch and soy sauce in water without forming lumps. Add this mixture to the boiling chicken stock

• beat egg in a bowl and set aside

• Now reduce the heat and stir the soup using a ladle to form whirlpool. Slowly pour the eggs to create egg ribbons. Cook for 1 minute

• Turn off the heat. Season with salt and pepper. Garnish with spring onions/cilantro
• Serve immediately