Egg Drop Soup
, 25 min, Serves 4
Takeout-style egg drop soup: savory chicken broth seasoned with ginger and white pepper, thickened and ribboned with egg.
| 4 eggs | Beat eggs with water | Drizzle in egg, stir to ribbons | Top with onions & sesame oil | |
| 2 tbsp water (for the eggs) | ||||
| 1.9 L chicken bone broth | Simmer broth & seasonings | Stir in slurry, simmer until thick | ||
| 2 tbsp Chinese light soy sauce | ||||
| 1 tbsp garlic powder | ||||
| 1/2 tbsp ground ginger | ||||
| 1/2 tbsp chicken bouillon powder | ||||
| white pepper, to taste | ||||
| salt, to taste | ||||
| 3 tbsp cornstarch | Whisk cornstarch & water | |||
| 3 tbsp water (for the slurry) | ||||
| 4 stalks green onions, sliced | ||||
| sesame oil, to taste |
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