Egg Drop Soup

By Seonkyoung Longest · 15 min

Ingredients

Instructions

1. Pour the chicken stock into a pot and bring it to a boil over high heat.
2. Mix the cornstarch with the water. Beat the eggs with the salt and white pepper and set aside.
3. Stir the cornstarch mixture into the boiling stock while stirring, then bring it back to a boil.
4. Stir the soup in one direction to make a small whirlpool. Slowly pour in the beaten eggs, count 5 seconds, then gently stir in the same direction.
5. Season with salt and pepper to taste, bring back to a boil and remove from the heat.
6. Garnish with the chopped green onion and serve warm.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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