BETTER THAN TAKEOUT - Easy Egg Drop Soup in Two Ways

Name: BETTER THAN TAKEOUT - Easy Egg Drop Soup in Two Ways
Total time: 15 min
Ingredients: 2 cups + 1 ½ tbsp + 2 ½ cups + 1 ½ tbsp Chicken stock; Onion; 4 Egg; 1 tsp Salt; ¼ tsp White pepper; 1 Tomato, diced; 1 clove Garlic, grated; 1 tsp Ginger, finely diced; ½ Scallion; 2 tsp Oil; 1 tsp Sugar

By Souped Up Recipes · 15 min

Ingredients

Chicken stock2 cups + 1 ½ tbsp + 2 ½ cups + 1 ½ tbsp
Onion
Egg4
Salt1 tsp
White pepper¼ tsp
Tomato · diced1
Garlic · grated1 clove
Ginger · finely diced1 tsp
Scallion½
Oil2 tsp
Sugar1 tsp

Instructions

Beat the 2 eggs well.
Pour 2 cups of chicken stock into a clean pot, add the white part of the spring onion and bring to a boil.
Mix 1.5 tbsp cornstarch with 1.5 tbsp water while the stock heats.
When the stock boils, slowly pour in the cornstarch mixture while stirring constantly to prevent clumps. The soup should thicken slightly in under a minute.
While stirring, slowly add the beaten egg to create silky strands.
Season with salt and white pepper to taste, ladle into a bowl and sprinkle with spring onion.

Summarized from Souped Up Recipes's video. Watch it for the details.

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