Egg Drop Soup
How to Make Egg Drop Soup
- Beat eggs and stir in water.
- Mince scallions.
- Blend cornstarch and remaining cold water to a paste.
- Bring stock to a boil.
- Reduce heat to medium and stir in sugar, salt, sherry and soy sauce. Add cornstarch paste and cook, stirring, until soup thickens and is smooth. Reduce heat to low.
- Pour eggs in slowly, stirring constantly, until they separate into shreds; then turn off heat.
- Garnish with minced scallions.