Egg Drop Soup {easy 10-minute recipe!}

Ingredients

• 2 large eggs
• 3 cups chicken/vegetable stock
• 1 green onion
• 2 tbsp cornstarch
• 3 tbsp cold water
• 3/4 tsp salt ((gradually add to your taste))
• 1/2 tsp white pepper ((gradually add to your taste))
• 1 tsp sesame oil

Instructions

1. 1

   Wash and chop a green onion. Divide the white part and the green part into 2 piles. Set aside.

2. 2

   Crack 2 large eggs in a bowl, beat until smooth. Set aside.

3. 3

   Add 2 tbsps of cornstarch and 3 tbsps of cold water to a small bowl, stir until smooth. Set aside.

4. 4

   Pour 3 cups of vegetable/chicken stock to a pot. Add the white part of the green onion to the pot. Cook over high heat until simmering.

5. 5

   Once simmering, turn heat to medium low, gradually stir in the cornstarch water. Gently but continuously stir the soup until it turns glossy and thicken.

6. 6

   Use a ladle to drizzle the egg to the soup by drawing clockwise circles above the pot. Repeat until you use all the beaten egg.

7. 7

   Add salt, white pepper, and sesame oil to the soup. Gently stir until dissolved.

8. 8

   Transfer to a soup bowl. Garnish with green part of the green onion.