Restaurant Style Egg Drop Soup
Ingredients
- 4 cups chicken broth, divided
- 2 tablespoons chopped fresh chives
- ¼ teaspoon salt
- ⅛ teaspoon ground ginger
- 1 ½ tablespoons cornstarch
- 2 eggs
- 1 egg yolk
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Instructions
- Gather all ingredients.
- 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.
- 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.
Source
Original recipe: View Original