Restaurant Style Egg Drop Soup
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 cups chicken broth, divided
- 1⁄8 teaspoon ground ginger
- 1 pinch white pepper
- 1 chopped green onion
- 1 1⁄2 tablespoons cornstarch
- 2 eggs
- 1 egg yolk
- garnish with dried chow mein noodles (optional)
directions
- Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
- In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency. Serve sprinkled with Green onion.
- Garnish with Dried Chow Mein Noodle's.
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RECIPE SUBMITTED BY
Little Bee
United States
I am happily married to my best friend and we just bought our first house! No kids but we have 2 little dogs that we think the world of. I was born in California and although I have been on the East Coast for most of my life I am still displaced! I love the beach and hate the cold! In our free time we love to go to the beach or the mountains and hike or intertube down the lazy Shenendoah River. It is so beautiful there! I have loved to cook all of my life and will read cookbooks like they are novels!
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