Description
This is the perfect base for egg drop soup.
Feel free to add carrots, corn, peas, or green onions for additonal variety.
Ingredients
Units
Scale
2 Eggs
1 Serving of Chicken Bullion – (Korrs is the best)
1 Tsp Soy Sauce
2 Tbsp Corn Starch
2 cups of Water
Salt or to taste. (optional)
Instructions
- Crack your eggs in to a bowl and whisk the eggs.
- Add whisked eggs to a pourable container and set aside.
- Pour the water in a sauce pan and heat on the stove on high heat.
- Add the chicken bullion.
- As the water warms, stir to fully dissolve the bullion.
- Add soy sauce.
- In a separate cup, mix the corn starch with cool or room temp water and stir it immediately.
- As your soup is reaching the boiling point, pour the corn starch mixture into the pan one spoon at a time. *Make sure to stir the soup between each spoonful, waiting a few seconds for the soup to heat up again.
- Quickly grab your eggs and a large spoon.
- With the spoon in your dominant hand, stir the soup slowly, creating a circular whirlpool within the soup.
- With your other hand, slowly pour the egg into the soup near the outer edge of the pan.
- As soon as the egg is fully poured, kill the heat. Your egg drop soup is ready to eat!