Egg Drop Soup {Simple and Satisfying}
Egg Drop Soup was the perfect lunch soup and would also make a fantastic first course for an Asian themed dinner.
Ingredients
- 4 cups chicken broth
- 2 eggs
- 1 Tbl. + 1 tsp. corn starch
- ½ cinnamon stick optional
- 1 star anise optional
- 10-12 peppercorns optional
- ½ ” sliced ginger optional
- 2-3 scallions thinly sliced, optional
Instructions
- Place broth flavor infusers in a tea ball or spice bag and simmer with broth for 10 – 15 minutes then remove the spice ball.
- Make a corn starch slurry with about ¼ cup of broth and 1 Tbl. of cornstarch. Whisk it back into the broth and add any additional recipe ingredients like scallions or mushrooms and cook an additional 5 minutes.
- For the egg drop, whisk the eggs with 1 tsp. of corn starch in a small bowl.
- Bring the broth to barely a simmer then drizzle the beaten egg into the broth, pouring over the tines of a fork while slowly swirling the broth.
- Serve with a sprinkling of sliced scallion