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.