Egg Drop Soup

 


Egg Drop Soup

Ingredients

4 cups chicken broth, divided

2 tablespoons chopped fresh chives

¼ teaspoon salt

⅛ teaspoon ground ginger

1 ½ tablespoons cornstarch

2 eggs

1 egg yolk

Directions

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.

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

 

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