Egg Drop Soup, also called Egg Flower Soup, is a Chinese dish that is also an American favorite.
You won't believe how quick and easy it is to make! Whip up a batch for Chinese New Year with just four ingredients you probably already have in your kitchen!
Egg Drop Soup
- 2 Tablespoons cornstarch
- 4 cups chicken broth, divided
- 1 egg plus 1 egg yolk
- Freshly ground black or white pepper, chopped scallions, or tofu (optional)
Stir together cornstarch and 1 cup chicken broth; set aside. Pour the remaining 3 cups of chicken broth into a 2-quart saucepan. Cook broth to boiling over high heat.
Meanwhile, gently beat together egg and egg yolk. When broth begins to boil, use a fork to drop a small amount of egg mixture into the broth. If the egg begins to clump, you can use a whisk to separate it.
Once all the egg is added to your broth, pour reserved broth/cornstarch into the pan (stirring first, if needed). Let cook to desired thickness. Top with pepper, scallions, or tofu, and serve.
