Ingredients
- 1 quart chicken stock, unsalted
- 1 teaspoon soy sauce
- 4 teaspoons cornstarch
- 4 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon scallion, chopped (optional)
Directions
In a small bowl, lightly beat the eggs together.
In a wok or sauce pot, bring the chicken stock to a simmer. Add the soy sauce and bring to a boil.
Whisk cornstarch with 1-2 tablespoons water until smooth. Add to stock and whisk until dissolved. Bring the soup back to a boil.
Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
Season with salt and pepper.
Top with scallions before serving (if using).
Serve warm and enjoy!
Recipe in Action
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4 Servings
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Difficulty: Intermediate
Nutrition Tip 
Eggs are a good source of selenium this key nutrient is esential for keeping the immune system healthy.
Egg drop soup is a traditional Chinese soup that is quick to make. It involves a unique cooking method for the eggs which float to the top once the final product is ready to serve!
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