Restaurant Style Egg Drop Soup

This chicken egg drop soup is born from a love of the soup and many trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation. Simplicity is the key. The soup can be re-heated or frozen and re-heated.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 76 Calories

Ingredients

• 2 eggs
• ¼ teaspoon salt
• 1 egg yolk
• 1 ½ tablespoons cornstarch
• 2 tablespoons chopped fresh chives
• ⅛ teaspoon ground ginger
• 4 cups chicken broth, divided

Recipe Instructions

Step 1

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.

Step 2

Whisk eggs and egg yolk together in a small bowl with a fork. Drizzle egg, a little at a time, from the fork into boiling broth. Egg will cook immediately. Stir in cornstarch mixture gradually until soup reaches desired consistency.