Isn’t this everyone’s favorite soup at Chinese restaurants? It is mine.
And it is just about the easiest recipe that I have here on this whole blog. Seriously, anyone can make this!
- 1 quart chicken broth
- 3 Tablespoons cornstarch
- ½ cup cold water
- 1 egg, scrambled in a small bowl
- sliced mushrooms
- chopped green onions
- Bring broth to a boil. Dissolve cornstarch in water and add to broth. Bring to a boil again. Add mushrooms and boil just until mushrooms are cooked. Remove from heat. Slowly pour in the scrambled egg stirring in one direction only. The egg will cook as you stir. Garnish with green onions.