southern plate

Egg Drop Soup

Cornstarch Chicken broth Ground ginger Garlic salt Beaten eggs White vinegar Dark sesame oil Mushrooms Green onion

In a large saucepan, combine cornstarch, chicken broth, ground ginger, and garlic salt, bringing it to a boil for 1 minute before reducing heat to medium-low.


Slowly pour beaten eggs into the broth, stirring until cooked (about 1 minute), then stir in vinegar and sesame oil. Top with thinly sliced mushrooms and green onion.


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