Restaurant style Egg Drop soup

Submitted by jimwcoleman


One quart (four cups) chicken broth
1/4 tsp fresh ground ginger
1/4 tsp salt
2 tbs chopped chives
4 eggs (beaten)
1 1/2 tbs corn starch

Put chicken broth into a pot, but hold about a half cup aside. Add in the salt

Put the ginger into a cheesecloth. Place it into the chicken broth with the chopped chives and bring to a boil.

Meanwhile, add the corn starch to the reserved broth and mix well. After the chicken broth has boiled a minute or two, remove the cheesecloth (ginger) and stir in the corn starch mixture.

Stirring clockwise, add the beaten eggs by pouring a very thin line into the broth while stirring. Let boil hard for a full minute before removing from heat.

Garnish with chopped chives (or scallions) and serve. Refrigerates and freezes well.


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