Description
Legit Chinese-style egg drop soup that takes 5 minutes to make and it’s nutritiously delicious!
Ingredients
Scale
- 2 eggs, beaten
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 carton of Kettle & Fire Bone Broth
- 1 stem green onion, chopped
- Salt to taste
- Sesame oil to taste
Instructions
- In a small saucepan, bring beef bone broth to a boil.
- In the meanwhile, beat the eggs in a small bowl, dissolve cornstarch in cold water in another small bowl, and chop the green onion. Set aside.
- Once the broth is boiling, stir in dissolved cornstarch, followed by the beaten eggs. Then immediately start stirring so that the eggs are evenly distributed in the broth; stir constantly for 30 seconds, or until the soup is thickened.
- Turn off the heat; taste and add a pinch a salt if desired. Dish, drizzle with sesame oil and garnish with green onion. Serve immediately.
