Egg – Drop – Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can corn
- 1 tablespoon cornstarch
- 1 liter chicken broth
- 2 egg (s)
- 1 teaspoon soy sauce
- 2 shallot (s), finely chopped
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Pass the corn kernels through a sieve and drain. Bring the chicken broth (possibly instant broth) with the corn to the boil. Mix in 2 tablespoons of cornstarch dissolved in a little broth and bring to the boil.
- Whisk the eggs and slowly add to the broth, stirring constantly, then turn off the heat.
- Then season with salt, pepper and soy sauce and serve the finely chopped shallots garnished.
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