Prep 5 mins
Cook 5 mins
I came up with this recipe due to the lack of a Chinese restaurant for 20 miles from here. When I served this to a Vietnamese friend, she said that it came very close to that which she makes. Hers included a bit of soy sauce.
- 1 (14 ounce) can chicken broth
- 1 slice fresh ginger
- 1⁄2 teaspoon dried parsley
- 1⁄2 teaspoon dried onion flakes
- 1 egg, lightly beaten
- 1 teaspoon cornstarch
- Boil ginger, parsley, and onion in broth for 5 minutes.
- Mix cornstarch with a little water, and add to broth.
- Heat until slightly thickened.
- Remove ginger and discard.
- Remove from heat and slowly pour egg into broth while stirring.
I made this awhile ago but never rated it. I loved this simple recipe. Most of 'zaars egg drop soup recipes get too crazy with the ingredients! The ginger is the key as it adds a delicate flavor without overpowering. I loved the method of just simmering the chunk of ginger and then removing it. All the other recipes used grated but I liked the texture smooth with nothing floating around. I used vegetarian chicken broth and simmer fresh onion with the ginger instead of the flakes. I skipped the dried parsley as it doesn't add flavor. I also increased the number of eggs as I like a lot. Great texture and perfect for a sore throat. Can't wait to make it again!