Restaurant-Style Egg Drop Soup

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: 15 mins
• Serves: 2-4

Ingredients

• 4  cups low sodium chicken broth, divided
• 1⁄4 teaspoon salt (add in more later if needed)
• 1⁄8 teaspoon dried ginger (or use fresh ginger)
• 1  teaspoon  fresh minced garlic (or to taste) (optional)
• 2 -3  tablespoons  chopped fresh chives
• 1 1⁄2 tablespoons cornstarch
• 2  eggs
• 1  egg yolk
•  black pepper (optional)

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!