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Cultlinary Episode 25 – Egg Drop Soup


Chicken Stock
1 Liters
Ginger slices
10 Grams
Spring Onions
20 Grams
Sesame Oil
1/2 Teaspoons
Corn Starch
2 Teaspoons

Preparation mode:

  1. Boil the chicken stock
  2. Add in slices of ginger and remove it after a few minutes.
  3. Pour in the sesame oil and corn starch. Make sure you dissolve the corn starch in some hot water first.
  4. Stir the chicken stock in a single direction. Pour in the beaten eggs.
  5. Put in the chopped spring onions at the end and serve!