Egg Drop Soup (Restaurant Style)

Recipe by Chippie1
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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