Egg Drop Soup I
by Shannon Lang
serves: 4
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Thinner version of restaurant style egg drop soup. |
| Ingredients: |
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3 C |
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chicken broth |
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1 Tbsp |
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cornstarch |
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2 Tbsp |
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cold water |
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2 |
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eggs. lightly beaten |
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1 |
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green onion, diced |
| Directions: |
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In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 min or until thickened slightly.
Reduce heat. Drizzle eggs into broth, stirring constantly. Remove from heat; stir in onion.
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