Egg Drop Soup

Egg Drop Soup - Cook! Stacey Cook https://www.youtube.com/watch?v=nseYRtHbjNg This Egg Drop Soup is Filling (With chicken added) https://www.youtube.com/watch?v=R8OS-qvnP7E

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the Ingredients - Finely chop the green onions. - Finely chop the cilantro, if using. - Beat the eggs in a bowl and set aside. - In a small bowl, mix the cornstarch with the cold water until completely smooth.

Step 2

Marinate the chicken in the soy sauce Fry in the pan with some oil Add the ginger to the side to also fry that up a little

Step 3

Bring the chicken broth to a boil in a saucepan. Add: salt, sugar, soy sauce, turmeric ,msg etc Add: Corn

Step 4

Thicken the Soup Stir the cornstarch slurry again, as the cornstarch settles quickly. While stirring the boiling broth, slowly pour in the slurry. Continue stirring until the broth thickens slightly.

Step 5

Create the Egg Ribbons: - Bring the soup back to a rolling boil. - Reduce the heat to low. - Wait for the vigorous boiling to subside. - Slowly pour in the beaten eggs while gently stirring the soup. Notes: - For larger egg ribbons, stir very slowly. - For finer strands, stir a little faster.

Step 6

Finish the Soup - Turn off the heat once all the egg has been added. Stir in: - green onions - cilantro - white pepper - sesame oil

Step 7

Chop the chicken and add into the soup