Egg Drop Soup

Servings: 6-8

Key Kitchenware
Stockpot

Total Time
Preparation: 10 minutes
Cook Time: 10 Minutes

Ingredients

8 cups chicken stock
2 tablespoons arrowroot starch
2 tablespoons water
8 eggs
white pepper
green onions to garnish

Instructions

STEP ONE
Pour chicken stock into the pot and bring it to a boil. Mix the arrowroot with water into a slurry. Slowly pour the slurry into the chicken broth, avoiding clumps.

STEP TWO
Beat eggs. Stir the chicken stock into a “tornado” in the pan. Slowly pour in eggs to for thin bans.

STEP THREE
Garnish with white pepper and onions.