Restaurant-Style Egg Drop Soup |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I added in a small amount of soy sauce and some cayenne pepper, but that is optional, this is really good! You can double this recipe if desired! Ingredients:
4 cups low sodium chicken broth, divided |
1/4 teaspoon salt (add in more later if needed) |
1/8 teaspoon dried ginger (or use fresh ginger) |
1 teaspoon fresh minced garlic (or to taste) (optional) |
2 -3 tablespoons chopped fresh chives |
1 1/2 tablespoons cornstarch |
2 eggs |
1 egg yolk |
black pepper (optional) |
Directions:
1. Reserve 3/4 cup broth and pour the remainder into a medium saucepan; add in salt, ginger, garlic (if using) and chives.
2. Bring to a rolling boil.
3. In a cup or small bowl stir together the remaining broth and cornstarch until smooth; set aside.
4. In another small bowl whisk the eggs and the egg yolk together until well combined.
5. While the soup is boiling drizzle the egg mixture a small amount at a time into the boiling soup (the egg should cook immediately).
6. Once the eggs have all been dropped into the soup, reduce to a light simmer; slowly and add in the cornstarch/broth mixture mixing continuously.
7. Delicious!
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