Egg Drop Soup

JackieOhNo!'s Note:

This couldn't be simpler...or faster, and tastes just as good as your local Chinese take-out.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 2

• 2 (13 ¾ ounce) cans chicken broth
• 1 tablespoon cornstarch
• 1 egg , beaten
• 1 scallion , sliced

Directions:

1. Reserve 2 tablespoons of broth. Set aside.
2. In saucepan, heat remaining broth to boiling. Mix cornstarch with the reserved broth. Stir into hot broth.
3. Slowly add egg, stirring gently. Sprinkle with scallion.

Reviews

[Noo]

This made a super simple and totally delicious lunch for me and 4 year old DD. I threw in a small handful of finely shredded chicken left over from a roast dinner. Next time will add a little sweetcorn too, for absolute comfort in a bowl.
Made and reviewed as a THANK YOU for tagging in PRMR during the recent TIC-TAC-TOE event.

[FineMama]

This is delicious! I've searched for a simple egg drop soup recipe for a little while and now I've found it. Tasted like Chinese restaurant take-out, only better. Thanks so much!

[Debbwl]

Egg drop soup is so simple yet so satisfying. This made a quick and wonderful lunch. Made as written and served with soy sauce on the side. Thanks so much for the post.