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Chinese Egg Drop Soup

Print Recipe
Course Main Course
Cuisine Chinese

Ingredients
  

  • 4 cups chicken broth or stock
  • 2 large eggs, lightly beaten
  • 1-2 green onions, minced
  • 1/4 tsp white pepper
  • Salt to taste

Instructions
 

  • In a saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt. Cook for about another minute.
  • Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form. Garnish with green onion and serve. Makes 4 servings. Enjoy!