Classic Egg Drop Soup

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  • 6 cups chicken stock
  • 1 tablespoon finely grated fresh ginger
  • Kosher salt
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons corn starch
  • 3 large eggs
  • 1 tablespoon toasted sesame oil
  • 1 small bunch scallions, thinly sliced
  • Freshly ground black pepper


Bring the stock, ginger, and 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a medium saucepan. Stir together the soy and corn starch, then whisk into the broth and boil until the soup is slightly thickened, 1 to 2 minutes. Remove the saucepan from heat. Whisk together the eggs, sesame oil, and 1/2 teaspoon salt, then pour the eggs into the hot broth in a slow stream, whisking constantly to scatter the eggs as they cook. Season the soup with salt to taste. Serve the soup topped with the scallions.

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چاکلیٹ کوکیز سینڈوچ

اجزا   (براؤن چاکلیٹ ایک سو پچیس گرام (کٹی ہوئی (اورنج کا چھلکا دو کھانے کے چمچ (کٹے ہوئے میدہ اڑھائی سو گرام کوکو پاؤڈر