Egg Drop Soup
By beow1990
Traditionally, the broth for Egg Drop Soup is rather bland, allowing the egg flavor to stand out. I've added white pepper for extra bite, but you can leave it out if desired, or substitute 1/2 teaspoon sugar
- 4
- Average
- Average budget
Ingredients
- 4 cups chicken broth, divided
- one eighth teaspoon ground ginger
- 2 tablespoons chopped fresh chives
- quarter teaspoon salt
- 1 half tablespoons cornstarch
- 4 eggs
- 1 egg yolk
Preparation
Step 1
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan.
Step 2
Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.
Step 3
In a cup or small bowl, stir together the remaining broth and cornstarch until smooth.
Step 4
Set aside.
Step 5
In a small bowl, whisk the eggs and egg yolk together using a fork.
Step 6
Drizzle egg a little at a time from the fork into the boiling broth mixture.
Step 7
Egg should cook immediately.
Step 8
Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.