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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 medium onion diced |
2 stalks of celery diced |
1 tablespoon(s) butter |
8 cup(s) chicken broth |
1/4 teaspoon(s) ground ginger |
1 teaspoon(s) soy sauce |
1/4 teaspoon(s) sesame oil |
salt to taste |
3 tbsp cornstarch + 3 tbsp water |
6 eggs |
Directions:
1. Dice onions and celery. Melt butter over medium heat.
2. Saute onions & celery over low heat until they turn soft. Stir in broth
3. Add ginger, soy sauce, and sesame oil. Bring to a boil. Add salt to taste
4. Mix arrowroot powder or cornstarch with water until smooth. Pour into soup and cook until thickened.
5. Whisk your eggs together and pour intermittently into soup. For beautiful, ribbony eggs be SURE to do this step AFTER the soup is already thickened!
6. Voila! The soup is done. Enjoy
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