As I promised yesterday, here is my recipe for a super simple egg drop soup. I hope you try it Friday (as well as the Spring Rolls). Egg Drop Soup is one of Peyton’s favorite meals, just add egg rolls, pot stickers, spring rolls, or fried rice!
Easy Egg Drop Soup
3-4 cups chicken stock (homemade is best)
1 jumbo or 2 medium eggs
1 tbsp. cornstarch
3 tbsp. water
1 tsp. toasted sesame oil
Mix together cornstarch, water, and sesame oil. Beat egg(s). Bring chicken stock to a gentle boil, add cornstarch mixture and cook until the broth clears. Rapidly stir in beaten egg(s). The eggs will form strands; stir 1-2 minutes until strands are cooked. Pour into bowls, top with chopped scallions. Serves 4.