Select a size: | | | |
| Prep Time Cook Time |
Servings 2 | Difficulty Easy |
Ingredients
- 2 cups Chicken Broth
- 1 Tablespoon Cornstarch
- 1 whole Egg, Beaten Slightly
- 1 dash Black Pepper To Taste
- 1 dash Soy Sauce Or More To Taste
Preparation Instructions
Bring the broth to a boil. In a small cup, combine the cornstarch with 3 tablespoons of the heated broth and whisk to combine. Whisk cornstarch mixture into the broth and boil for a minute or two to thicken the broth. Turn off the heat. Pour in the egg in a thin stream while stiring slowly in one direction. Do not over stir or the egg will break into tiny bits instead of making ribbons. Allow to sit for a couple of minutes before ladling into soup bowls. Season with soy sauce and black pepper to taste. You can also add thinly sliced green onion for garnish.
