Ready in less than 15 minutes.
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| This easy Chinese egg drop soup is ready in less than 15 minutes and tastes just like the soup at your favorite Chinese restaurant! It's made with eggs, ginger, green onions, and mushrooms. The cornstarch is key to this endeavor. It not only thickens up the soup just enough to give it body, but it also helps keep the eggs silky and tender. Don't skip it! (FYI, you can add a little extra cornstarch if you'd like a thicker soup.) Also important is to stir the pot slowly—not rapidly—as you add the eggs. You want enough movement to make ribbons, but not so much that the egg just dissolves into barely-there wisps. | | | | | | FOLLOW US | | | | | You are receiving this newsletter because you subscribed to Simply Recipes newsletter. Unsubscribe
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