Project Description

Egg Drop Soup

Makes one serving


12 ounces chicken or beef broth

1 egg

1 scallion

1 small clove grated garlic

Salt and pepper

Optional: Drizzle of toasted sesame oil


Beat the egg with a pinch of S & P  in a bowl until well mixed. Place broth and garlic in a small sauce pan over high heat and bring to a boil. Pour the egg into the soup in a thin line, and gently stir the egg in a figure 8 shape, making sure not to over mix the egg too much. Sprinkle the soup with the chopped onions, sesame oil, salt and pepper to taste.