Restaurant-Style Egg Drop Soup Ingredients: Servings: 2-4 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!
Posted on: Sun, 29 Jun 2014 09:00:44 +0000