Egg Drop Soup

Our family loves going out to Chinese food! Our favorite meals always start with a cup of egg drop soup. But it’s missing when we eat Chinese at home… Until now.

Egg drop soup is soup-er (sorry about the pun) easy to make!

1 14oz can of chicken broth

1 cup of water

1/4 cup chopped green onion

1/8 teaspoon white sugar

1 tablespoon soy sauce

1 1/2 tablespoons cornstarch

1/4 cup cold water

1-2 eggs (depending on how egg-y you want your soup)

1 tablespoon cold water

Heat chicken broth, water and green onion in a medium saucepan until almost to a simmer over med-high heat.

Mix sugar, cornstarch, soy sauce and 1/4 cup cold water in a small bowl. Whisk until smooth.

Reduce heat and stir soy sauce mixture in to the broth. Bring to a boil on high and boil for 1 minute. Then reduce heat to med-low.

Beat eggs with the 1 Tablespoon of water.

Using a fork, stir the eggs into the soup. Cook until the eggs are opaque.