Rhondas Hearty Egg Drop Soup Food

RESTAURANT-STYLE EGG DROP SOUP

Restaurant-Style Egg Drop Soup image

I added in a small amount of soy sauce and some cayenne pepper, but that is optional, this is really good! You can double this recipe if desired!

Provided by Kittencalrecipezazz

Categories Chowders

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

4 cups low sodium chicken broth, divided
1/4 teaspoon salt (add in more later if needed)
1/8 teaspoon dried ginger (or use fresh ginger)
1 teaspoon fresh minced garlic (or to taste) (optional)
2 -3 tablespoons chopped fresh chives
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk
black pepper (optional)

Steps:

Reserve 3/4 cup broth and pour the remainder into a medium saucepan; add in salt, ginger, garlic (if using) and chives.
Bring to a rolling boil.
In a cup or small bowl stir together the remaining broth and cornstarch until smooth; set aside.
In another small bowl whisk the eggs and the egg yolk together until well combined.
While the soup is boiling drizzle the egg mixture a small amount at a time into the boiling soup (the egg should cook immediately).
Once the eggs have all been dropped into the soup, reduce to a light simmer; slowly and add in the cornstarch/broth mixture mixing continuously.
Delicious!

Nutrition Facts : Calories 197.1, Fat 9.7, SaturatedFat 3.2, Cholesterol 269, Sodium 510, Carbohydrate 12.1, Fiber 0.1, Sugar 0.9, Protein 17.2

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