Description
Ingredients
Units
Scale
- 4 1/2 cups chicken stock
- 4 1/2 Tbs cornstarch
- 3 Tbs water
- 3 eggs
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1 green onion, chopped
Instructions
- Pour chicken broth in a pot; bring to boil over high heat.
- Combine cornstarch and water. Add salt and pepper into egg and beat, set aside.
- Pour cornstarch water into boiling soup, while string. Bring back to boil.
- Stir boiling soup one direction to create a little ‘tornado’. Carefully pour beaten eggs into boiling soup. Count 5 seconds. Gently stir soup into same direction. Season with salt and pepper to taste. Bring back to boil and remove from heat.
- Garnish with chopped green onion and serve warm.
- Cook Time: 5 mins
