This easy & authentic egg drop soup recipe can be made in less than 15-minutes.
Yield: 2 Servings
4 cups Low sodium Vegetable stock
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
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.