Restaurant Style Egg Drop Soup

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Description

This Egg Drop soup is born from a love of the soup and MANY trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation. Compare it to your local restaurant…The simplicity is the key. Soup can be re-heated or frozen and re-heated.

Ingredients

  • 4 cups chicken broth, divided
  • ⅛ teaspoon ground ginger
  • 2 tablespoons chopped fresh chives
  • ¼ teaspoon salt
  • 1 ½ tablespoons cornstarch
  • 2 eggs
  • 1 egg yolk

Instructions

  1. Reserve 3/4 cup of chicken broth
  2. and pour the rest into a large saucepan. Stir in chives
  3. salt
  4. and ginger; bring to a rolling boil. Stir reserved 3/4 cup of broth and cornstarch until smooth. Set aside.
  5. Whisk eggs and egg yolk together in a small bowl with a fork. Using a fork
  6. drizzle eggs
  7. a little at a time
  8. into boiling broth. Eggs will cook immediately. Stir in cornstarch mixture gradually until soup reaches desired consistency.

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Servings: 4

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