Egg Drop Soup

材料

Eggs 2-3

Chicken broth/stock 3 cup (about 750 ml)

Salt 1 tsp

Garlic 2 cloves (minced)

White pepper ¼ tsp

Cornstarch slurry (1½ tbsp cornstarch + 3 tbsp water)

Sesame oil 1 tsp

Spring onion ( scallions/green onion ) 1-2

手順

Beat the eggs with a pinch of salt and set it aside.

Add chicken broth/stock to a pot and bring it to a boil.

Add minced garlic, white pepper, and salt.

Reduce the heat and bring it to a simmer.

Pour the egg gently and keep stirring the soup slowly.

Add cornstarch slurry ( cornstarch water mixture ). Stir well until the soup reaches the desired consistency. Make a taste test and add more salt and pepper if needed.

Finish with sesame oil and chopped spring onions.