Egg Drop Soup

By ClaudiaJan

Ingredients

• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 4 cups chicken broth (such as Swanson Natural Goodness)
• 1/4 teaspoon salt
• 1/8 teaspoon white or black pepper
• 8 ounces cubed super-firm tofu (such as Nasoya)
• 1 cup sliced scallions
• 3 eggs, beaten

Details

Servings 1
Adapted from familycircle.com

Preparation

Step 1

Directions

1.
In a small bowl, stir together soy sauce and cornstarch until smooth. In a medium lidded pot, bring broth, salt and pepper to a boil. Slowly pour in soy sauce mixture; stir and reduce heat to a low boil. Stir in tofu and 1/2 cup of the scallions. Simmer for 2 minutes.

2.
Slowly pour beaten eggs into soup in a thin stream while stirring in a circular motion. Serve immediately, garnishing with remaining 1/2 cup scallions.