Chinese Egg Drop Soup

The trick for getting wispy strands of cooked egg in your broth is to beat them with a fork first and then slowly pour them into the pot while stirring the broth.

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% Daily Values based on a 2,000 calorie diet

Step 1

In a large saucepan, stir together cornstarch, broth, ginger, and garlic salt. Bring to a boil; cook 1 minute. Reduce heat to medium-low.

Step 2

Slowly pour eggs into broth mixture, stirring with fork, until eggs are cooked, approximately 1 minute. Stir in vinegar and sesame oil. Top with mushrooms and green onion.

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