Asia

Egg Drop Soup

A tasty classic of
Asian crusine, it tastes
great and is fun
to make.

Ingredients

• 1 1/2 cups carrots and leeks, chopped
• 1 liter chicken broth
• 3 eggs
• soy sauce
• 3 tbsp cornstarch
• 1 tsp garlic powder
• pure sesame oil
• vegetable seasoning
• 1 Welsh onion
• black pepper

Recipe

1. Stir a little bit of broth with the cornstarch to make a slurry.
2. Bring the rest of the broth to a boil, then season with toasted sesame oil, kosher salt, and black pepper.
3. Stir in the cornstarch slurry and simmer until the broth is slightly thickened.
4. Reduce the heat to the lowest setting.
   While stirring constantly, pour in the beaten eggs.
   Let sit for 1 minute off the heat for the eggs to finish setting.
   Cooking the eggs on very low heat means that they won't overcook and turn rubbery.
5. Add other ingedients, sliced thin.
6. Serve and enjoy!