Restaurant Style Egg Drop Soup
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:

Ingredients for - Restaurant Style Egg Drop Soup

1. Chicken broth, divided - 4 cups
2. Chopped fresh chives - 2 tablespoons
3. Salt - ¼ teaspoon
4. Ground ginger - ⅛ teaspoon
5. Cornstarch - 1 ½ tablespoons
6. Eggs - 2
7. Egg yolk - 1

How to cook deliciously - Restaurant Style Egg Drop Soup

1. Stage

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir in chives, salt, and ginger; bring to a rolling boil. Stir reserved 3/4 cup of broth and cornstarch until smooth. Set aside.

2. Stage

Whisk eggs and egg yolk together in a small bowl with a fork. Using a fork, drizzle eggs, a little at a time, into boiling broth. Eggs will cook immediately. Stir in cornstarch mixture gradually until soup reaches desired consistency. Dotdash Meredith Food Studios