Egg Drop Soup

Ingredients

• 3 egg
• 1 tbsp water
• 6 cup water
• 3 tbsp cornstarch
• 5 tbsp water
• 2 oz pea
• 2 oz corn
• 2 oz carrot
• 2 stalk green onion
• 1 tsp salt
• 1 tsp chicken bouillon
• white pepper
• sesame oil

Steps

1. 1

   First, chop up some green onion and carrots. For the carrots, my dad prefers to chop them into little cubes.

2. 2

   Add water to your pot, and set the stove to high heat to bring the pot to a boil. Cover the pot with a lid.

3. 3

   Now we build the foundation of our Egg Flower Soup.

4. 4

   Once our pot is boiling, add carrots, corn, and peas. Cover the pot again.

5. 5

   Cornstarch is a common ingredient in Chinese cuisine, used to thicken sauces and soups among many other purposes.

6. 6

   Over the course of about 30 seconds, gradually pour the cornstarch slurry into the soup, stirring the soup constantly as we pour.

7. 7

   Similar to the previous step, gradually pour in the eggs into the pot, constantly stirring as you go. Do this for about 20 seconds.

8. 8

   Almost done! Turn the heat off to preserve the softness of the eggs and avoid overcooking the soup.

9. 9

   Call your loved ones over - dinner is ready!