egg drop soup

How To Make egg drop soup

• 1

  Beat eggs and stir in water.
• 2

  Mince scallions.
• 3

  Blend cornstarch and remaining cold water to a paste.
• 4

  Bring stock to a boil.
• 5

  Reduce heat to medium and stir in sugar, salt, sherry and soy sauce. Add cornstarch paste and cook, stirring, until soup thickens and is smooth. Reduce heat to low.
• 6

  Pour eggs in slowly, stirring constantly, until they separate into shreds; then turn off heat.
• 7

  Garnish with minced scallions.
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