I would like to introduce you to the simplest recipe for Egg Drop Soup! My daughter is one of the pickiest eaters and she LOVED it! Can you believe she actually asked for seconds?! Well here is what you need:
Makes 4 servings
2 (14.5 ounce) cans chicken broth
1 tablespoon cornstarch
2 eggs, lightly beaten
2 tablespoons chopped green onion
In a medium stock pot, slowly heat chicken broth and cornstarch. Stir constantly until thickened. Pour beaten eggs into soup and stir once around stock pot very gently, in order to break up eggs. Remove soup from heat immediately, divide into four portions and garnish with green onions. And there you have it: simple, cheap, and yummy! Enjoy!
**Note: You can add sesame oil or pepper for taste. Also you can add more cornstarch to thicken to your liking.**