Egg Drop Soup Recipe
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Total: 10
Servings: 2
Ingredients
Export 3 ingredients for grocery delivery
Instructions
Step 1
To a medium sized sauce pan, add 2 cups of water and 2 bullion (or 2 cups chicken stock) and bring to a boil over medium heat.
Step 2
Add your cornstarch/water slurry, white pepper and oil and stir.
Step 3
Once soup comes back to a rolling boil, slowly pour in your eggs while stirring with a fork.
Step 4
Quickly remove from heat and serve hot.
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