Egg Drop Soup
Summary
Yields: 2 servings
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 10 minutes
Recipe courtesy of: Crystal Luong
Rating: 4 stars
Cost: $10
Ingredients
3 cans of chicken broth
2 eggs, beaten
10 shrimp, peeled & de-veined, cut into quarters
1/3 block of tofu, cut into cubes
5 Tbsp. of corn starch
1 cup green onion (chopped)
Salt & pepper
Egg Drop Soup
Pour the chicken broth into a large pot and bring to a boil. Beat two eggs.
Cut shrimp into quarters. Add green onions. Add tofu squares.
Meanwhile, pour 5 Tbsp. cornstarch into a separate bowl. Add water and stir.
Bring the broth and vegetables down to medium heat. Stir soup and add the beaten eggs in strings. Always stir while doing so to create a swirl with the egg being dropped in.
Bring the soup back up to a boil, briefly. Add the quartered shrimp before reducing it to medium heat again.
Add most of the cornstarch mix in the same fashion as done with the eggs. Add pinch of salt and generous pepper. Remove from heat and enjoy.
