Egg-Drop Soup
Egg-Drop Soup is an moderately easy dinner. Made with 4 (14 oz.) cans clear chicken broth (7 c.), 3 tbsp. cornstarch, 1/2 tsp. sugar, 1 tsp. salt and 1/4 tsp. pepper, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Heat broth to boiling point in large saucepan.
Meanwhile, in small bowl, make a smooth paste of cornstarch and 1/4 cup cold water.
Into hot broth, slowly stir cornstarch mixture with sugar, salt and pepper.
Heat to boiling, stirring constantly; mixture should be slightly thickened and translucent.
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