Egg Drop Soup

Egg Drop Soup

4 cups chicken broth

1 tablespoon + 1 teaspoon cornstarch

¼ cup water

3 eggs

Salt or soy sauce, to taste

½ -inch piece fresh ginger, peeled and cut into rounds

2 whole cloves garlics

1 cinnamon stick

1/2 block extra-firm tofu, cut into bite-sized pieces

1 cup mushrooms, thinly sliced

1 bunch bok choy, thinly sliced

¼ cup corn

1 tsp sesame oil

1. Pour the broth into a saucepan and cook over medium low heat. Add ginger, garlic and cinnamon stick.

2. Simmer for 15 minutes. Scoop out ginger, garlic and cinnamon stick. Add salt or soy sauce to taste.

3. Add tofu, mushrooms, bok choy and corn. Simmer for five minutes.

4. Whisk 1 tablespoon of cornstarch in a small bowl of water. And slowly pour in the broth and simmer for 2 minutes under low heat.

5. Whisk the eggs and remaining cornstarch together in a small bowl. Use the fork against the bowl; pour the eggs slowly through the tines. Whisk the broth gently with your other hand as you pour. Cook for 1 – 2 minutes or until the eggs are cooked. Add sesame oil and mix well.

6. Serve hot. Top with green onion, black/white pepper and/or red vinegar.

For step by step picture, please check:

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