Restaurant-Style Egg Drop Soup

READY IN: 15mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Reserve 3/4 cup broth and pour the remainder into a medium saucepan; add in salt, ginger, garlic (if using) and chives.
  • Bring to a rolling boil.
  • In a cup or small bowl stir together the remaining broth and cornstarch until smooth; set aside.
  • In another small bowl whisk the eggs and the egg yolk together until well combined.
  • While the soup is boiling drizzle the egg mixture a small amount at a time into the boiling soup (the egg should cook immediately).
  • 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.
  • Delicious!
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