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Delicious Restaurant Style Egg Drop Soup

"This delicious restaurant-style 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. Compare it to your local restaurant, simplicity is the key. A bowl of soup can be re-heated or frozen and re-heated."
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Prep Time 10 minutes
Cook Time 10 minutes
Ingredients Equipment Method

Ingredients
  

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

Equipment

  • Large Saucepan
  • Small Bowl

Method
 

  1. Reserve ¾ cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.

  2. In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. The egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.