A Chinese soup with thin pieces of solidified egg.
Ingredients (serves 30)
- Combine cornstarch and water in a bowl. Place chicken broth in a large pot; bring to a boil over high heat.
- Lower heat to a simmer. Add the cornstarch mixture to the broth stirring until it thickens and is clear.
- Slowly pour beaten eggs into soup.
- The eggs will form drops as they cook. After all eggs has been added, stir the soup once, add salt to taste.