Egg Drop Soup (Restaurant Style)
Ingredients: ( For 4 persons)
4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
4 eggs
1 egg yolk
Directions:
1Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan.
2Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.
3In a cup or small bowl, stir together the remaining broth andcornstarch until smooth.
4Set aside.
5In a small bowl, whisk the eggs and egg yolk together using a fork.
6Drizzle egg a little at a time from the fork into the boiling broth mixture.
7Egg should cook immediately.
8Once the eggs have been dropped, stir in the cornstarch mixture
gradually until the soup is the desired consistency.
Ingredients: ( For 4 persons)
4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
4 eggs
1 egg yolk
Directions:
1Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan.
2Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.
3In a cup or small bowl, stir together the remaining broth andcornstarch until smooth.
4Set aside.
5In a small bowl, whisk the eggs and egg yolk together using a fork.
6Drizzle egg a little at a time from the fork into the boiling broth mixture.
7Egg should cook immediately.
8Once the eggs have been dropped, stir in the cornstarch mixture
gradually until the soup is the desired consistency.
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