Egg Drop Soup (Better than Restaurant Quality!) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
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After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do! Ingredients:
1 cup chicken broth |
1/4 teaspoon soy sauce |
1/4 teaspoon sesame oil |
1 teaspoon cornstarch (optional) |
2 teaspoons water (optional) |
1 egg, beaten |
1 drop yellow food coloring (optional) |
1 teaspoon chopped fresh chives |
1/8 teaspoon salt (optional) |
1/2 teaspoon ground white pepper (optional) |
Directions:
1. In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.
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