SO EASY TO MAKE! How Andy makes his special Egg Drop Soup!

Who does not love easy? We do. Andy, our son is sharing how he make his version of egg drop soup. How to make Andy's Egg Drop Soup.

Ingredients.

32 oz of Chicken Broth or Bone Broth (can be low sodium)
4 large Eggs
Green Onions (1 - 2 stalks)
Garlic Powder (or garlic cloves)
Black Pepper (or fresh ground pepper)
2 tablespoons of Cornstarch
Soy Sauce (can be low sodium)
Sesame Oil.

In a 3 quart pan, add the 32 oz of Chicken Broth. Add the 2 tablespoons of cornstarch. Stir mixture with wisk (preferred) until dissolved. Set stove on medium heat. Add garlic powder and fresh ground pepper and use wisk to blend. In a measuring cup (with a spout), crack the egg and put the eggs into the cup and wisk.

In broth mixture, keep stirring. Heat to almost boiling. If it is boiling, turn the heat down so it is not boiling. Use the wisk to make a whirlpool in the center. Slowly pour the eggs into the broth mixture. You should see ribbons of eggs. Add soy sauce (optional). Add a couple drops of sesame seed oil. Add green onions and stir. Turn off stove. Dish out into bowl. Option is to put it over white rice for a more substantial meal.

Here are some of the items that we used in the video. The links are similar to what we used.
12" Wisk - https://amzn.to/34T183M
Induction Burner - https://amzn.to/3GGpZVy
3 Quart Saucepan - https://amzn.to/34E8JmW
Pyrex Measuring Cups: https://amzn.to/364TovT

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