Egg Drop Soup (Restaurant Style)

2013-03-07
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

Ingredients

  • 4 cups chicken broth, divided
  • 1/8 teaspoon ground ginger
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons cornstarch
  • 4 eggs
  • 1 egg yolk
 

Method

Step 1

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan.

Step 2

Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.

Step 3

In a cup or small bowl, stir together the remaining broth and cornstarch until smooth.

Step 4

In a small bowl, whisk the eggs and egg yolk together using a fork.

Step 5

Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately.

Step 6

Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

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