Egg Drop Soup I Chef John Recipes
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| Egg Drop Soup I |
"A family favorite when we're sick. Garnish with parsley flakes and serve with soy sauce. Better than chicken soup!"
Ingredients :
- 4 cups water
- 4 cubes chicken bouillon
- 2 eggs
- 1 teaspoon dried parsley
- 1 tablespoon dried minced onion
- 1 tablespoon cornstarch
Instructions :
| Prep : | Cook : 4M | Ready in : |
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- In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil.
- Lightly beat eggs together. Gradually stir into soup.
- Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the soup. Boil until soup thickens.
Notes :
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