Do you love Chinese food? I could literally eat it once or twice a week. One of the dishes I love is egg drop soup, but I am just not prepared to pay the prices they ask for... so, here is a simple recipe that you can make even if you have nothing left in your fridge. This recipe is enough for 2 people.
3 cups chicken broth (either self made, out of a can or made with bouillon powder/cubes)
2 tbs cold water
1 tbs cornstarch
1 egg, slightly beaten
1 spring onion, finely chopped (both white and green part)
In a small pot bring chicken broth to a boil. While you are waiting for the broth to boil combine water and cornstarch; stir into boiling broth.
Stir a small amount of hot broth into the beaten egg. Add the egg mixture slowly (slight drizzle really) into the hot broth, stirring ALL the time. Cook until clear and slightly thickened, stirring constantly.
Garnish with scallion.
TIP: You can add either cooked rice, tofu, rice noodles or some bok choy at the beginning for a heartier soup.
Also, if you find the soup not salty enough, season it with soy sauce, not with salt, for a more authentic taste.
3 cups chicken broth (either self made, out of a can or made with bouillon powder/cubes)
2 tbs cold water
1 tbs cornstarch
1 egg, slightly beaten
1 spring onion, finely chopped (both white and green part)
In a small pot bring chicken broth to a boil. While you are waiting for the broth to boil combine water and cornstarch; stir into boiling broth.
Stir a small amount of hot broth into the beaten egg. Add the egg mixture slowly (slight drizzle really) into the hot broth, stirring ALL the time. Cook until clear and slightly thickened, stirring constantly.
Garnish with scallion.
TIP: You can add either cooked rice, tofu, rice noodles or some bok choy at the beginning for a heartier soup.
Also, if you find the soup not salty enough, season it with soy sauce, not with salt, for a more authentic taste.
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