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Restaurant-Style Egg Drop Soup

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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!”
READY IN:
15mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

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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