japanese egg drop soup recipe/How to make a good egg drop soup

 Recipe for egg drop soup:

Ingredients:

1. 4 cups of chicken broth

2. 2 eggs, beaten

3. 1/2 teaspoon of salt

4. 1/4 teaspoon of ground white pepper

5. 1 teaspoon of cornstarch

6. 1 tablespoon of water

7. 2 green onions, thinly sliced

Instructions:

1. Heat the chicken broth: In a medium-sized pot, heat the chicken broth over medium-high heat until it comes to a boil.

2. Add salt and pepper: Add the salt and white pepper to the pot and stir to combine.

3. Mix cornstarch and water: In a small bowl, mix the cornstarch and water together until the cornstarch is completely dissolved.

4. Stir in cornstarch mixture: Slowly pour the cornstarch mixture into the pot of boiling broth, stirring constantly to prevent lumps from forming.

5. Reduce heat and simmer: Reduce the heat to medium-low and let the soup simmer for about 10 minutes, or until it has slightly thickened.

6. Beat the eggs: In a small bowl, beat the eggs together until the whites and yolks are well combined.

7. Add the eggs to the soup: While stirring the soup in a circular motion, slowly pour the beaten eggs into the pot. The eggs will cook and form small, delicate ribbons in the soup.

8. Add sliced green onions: Add the thinly sliced green onions to the soup and stir to combine.

Serve and enjoy: Ladle the soup into bowls and serve hot.

Cook Time:

1. Heating chicken broth: About 5-7 minutes

2. Simmering with cornstarch mixture: About 10 minutes

3. Adding eggs and green onions: About 1-2 minutes

Temperature:

1. Heating chicken broth: Medium-high heat

2. Simmering with cornstarch mixture: Medium-low heat

3. Adding eggs and green onions: Medium-low heat