Ingredients
The following ingredients have 4 Servings
- 4 cups chicken stock
- 2 eggs (beaten)
- 1 tbsp cornstarch
- 2 tbsp water
- chopped scallions for garnish
- salt (black and white pepper to taste)
Instruction
- Bring chicken stock to boil in a saucepan. In a small bowl, combine water and cornstarch and mix until cornstarch is fully dissolved. Slowly pour into boiling broth until soup thickens.
- Slowly drizzle beaten eggs into boiling broth, a little at a time. When finished adding in eggs, use a spoon to swirl eggs around in pot until they are cooked. Add salt and pepper to taste. Garnish with chopped scallions right before serving.
