Restaurant Style Egg Drop Soup
Serves: 2
Irma Bergnaum
1 January 1970
Based on User reviews:
61
Spice
47
Sweetness
36
Sourness
51
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 cups
Chicken Broth (divided)1 tsp
Ground Ginger2 tbsps
Chives (chopped fresh)1 tsp
Salt1.5 tbsps
Cornstarch2
Eggs1
Egg YolkDirections:
1
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan
2
Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil
3
In a cup or small bowl, stir together the remaining broth and cornstarch until smooth
4
Set aside
5
In a small bowl, whisk the eggs and egg yolk together using a fork
6
Drizzle egg a little at a time from the fork into the boiling broth mixture
7
Egg should cook immediately
8
Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency