Easy Restaurant Style Egg Drop Soup

One of the great things about this recipe is that I can use whatever frozen vegetables I have on hand. It is a great first course to any Asian meal, or as a main course for 2-3.

• Ready In: 20 mins
• Serves: 3-6
• Yields: 7 cups

Ingredients

• 6  cups chicken broth, divided (low sodium, preferred)
• 2  tablespoons cornstarch
• 2  tablespoons rice wine
• 1⁄4 teaspoon ground ginger
• 1⁄8 teaspoon white pepper
• 1  teaspoon granulated sugar
• 4 -6  scallions, chopped (use both white ends and green tips, optional, I like to put mine on as a garnish)
•  vegetables, of choice per taste (peas, carrots, corn, mushrooms, corn, etc.)
• 2  eggs, beaten

Directions

1. 1. Take ¾ cup of the chicken broth and combine with the cornstarch in a small bowl, mix well and set aside.
2. 2. In a large saucepan, bring remaining chicken broth, rice wine, ground ginger, white pepper and sugar to a boil on medium to high heat.
3. 3. Simmer for 7 minutes.
4. 4. Add scallions, if desired, and let simmer for 4 minutes to soften. You may also add other vegetables of your choice at this time. If you would like you may warm individual servings of these vegetables (In my family one member doesn’t like mushrooms, so I only add those to the bowls of the ones who do…) Return to simmer.
5. 5. Take ½ cup of the hot soup and add to the cornstarch mixture, stir until smooth.
6. 6. Add soup/cornstarch mixture to the pan and stir to let soup thicken, about 2 minutes.
7. 7. Using a fork, slowly drizzle beaten eggs into the simmering soup. Do not stir and allow to sit until eggs are fully cooked, about 1-2 minutes.
8. 8. Stir, serve and enjoy! If desired serve with crispy chow mein noodles on top.