Egg Drop Soup is incredibly tasty and not to mention, super easy. Watch as I stumble through and show you what to do (and what NOT to do) to make this classic Chinese soup that will fill you up with all sorts of goodness!

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INGREDIENTS:
2 cups chicken or vegetable broth
2 eggs
soy sauce (optional)
1 tbsp corn starch
fresh ginger or ground ginger (optional)
sesame oil (optional)
scallions (optional, but highly recommended)

DIRECTIONS
1. Pour about 1 ounce of broth into the small container. Then pour the rest into the pot with the soy sauce, ginger, sesame oil, and scallions.
2. Bring the pot to a boil for one minute, then drop to a simmer.
3. Add your cornstarch to the ounce of broth you set aside and mix well.
4. Add the cornstarch mixture to the simmering broth and mix.
5. Meanwhile, crack your eggs and scramble them. Then, take your eggs to the stovetop where your broth is.
6. Most importantly, make sure your broth is simmering. If it is not, the next step will fail!
7. Using the slotted spoon, stir the broth so that it has momentum in the circular fashion.
8. Quickly pour your eggs through the slotted spoon into the broth while the broth is still circulating. If done correctly, the eggs should cook as they land in the broth and appear like noodles.
9. Remove the broth from the heat and pour into a bowl.
10. Garnish with scallions and serve!
11. Enjoy!
Try this recipe and let me know how it turns out below in the comments! Also, let me know any recipes you'd like to see!

#eggdropsoup #eggsoup