DAILY POST FEB 15th:¬† A QUICK, LIGHT SOUP
VEGETARIAN & GLUTEN-FREE
S H O P
T I M I N G
TOTAL TIME: 10 min
- Heat chicken stock w/green onions.
- Add cornstarch.
- Add egg.
C O O K¬† /¬† P R E P A R E
3 c chicken stock
1 green onion, chopped
1 TBSP cornstarch
1/4 tsp kosher salt
1/8 tsp pepper
1 egg, beaten lightly
- Mix 1 TBSP cornstarch w/2 TBSP chicken stock & set aside.
- Heat rest of chicken stock & green onion to a boil, lower to a simmer.¬† Add salt &¬† pepper.
- Stir in cornstarch mixture until thickened, translucent & bubbling.
- Slowly drizzle in egg mixture & stir until egg forms threads.
S E R V E
Ladle into bowls preheated w/hot water.¬† Serve immediately.¬† Egg drop soup does not reheat well, as the eggs tend to get tough.