A Chinese meal wouldn't be complete without soup. Egg Drop Soup is easy to make and it's not heavy or too filling but just right before a big meal. I like to make it at home for a light lunch, it only takes a few minutes especially if you have homemade chicken stock on hand.
- 4 cups homemade chicken stock
- 1 Tblsp. cornstarch
- 2 eggs, well beaten
- garnish (red bell pepper, green onion, parsley or whatever you have that looks pretty)
In a large saucepan, stir the chicken stock and cornstarch together. Cook over medium heat, stirring constantly, until just ever so slightly thickened. About 1 or 2 minutes.
Gradually pour in the beaten egg in a steady stream into hot stock, stirring as you pour. The chicken stock must be hot so that the egg cooks as soon as it drops, and you must continue stirring to break the egg up into shreds. About 1 minute.
Ladle into bowls and garnish as desired. Serves 4.