Egg drop soup

This easy & authentic egg drop soup recipe can be made in less than 15-minutes.

Yield: 2 Servings

Ingredients

• 4 cups Low sodium Vegetable stock

• 2 Eggs

• 2 tbsp Cornstarch

• 3 tbsp Water

• 1 tsp Soy sauce

• 1/4 tsp Black pepper powder

• Salt to taste

• 1/4 cup Green onion/scallions, chopped

Method

• Whisk the eggs together in a small bowl and keep it aside.

• Mix cornstarch with water in a small bowl and keep it aside.

• Add vegetable stock to a pot along with soy sauce, salt and black pepper powder.

• Pour the corn starch water into the broth. Heat over medium heat until it comes to boil, stirring occasionally.

• Once the broth comes to boil, slowly pour the whisked eggs in a very thin stream into the soup stirring continuously.

• Remove pan from heat, season with salt and additional black pepper powder if required.

• Garnish with green onions and serve immediately.

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