Restaurant-Style Egg Drop Soup

Name: Restaurant-Style Egg Drop Soup
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Chinese, Asian
Ingredients: 946 milliliters chicken broth, divided; 2 Tbsps cornstarch; 1 egg yolk; 2 eggs; 2 Tbsps chopped fresh chives; 0 teaspoons ground ginger; 0 teaspoons salt

The recipe Restaurant-Style Egg Drop Soup is ready in roughly 20 minutes and is definitely an amazing gluten free, dairy free, and vegetarian option for lovers of Chinese food. This recipe serves 4. One serving contains 70 calories, 5g of protein, and 4g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of chicken broth, eggs, egg yolk, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a rather inexpensive soup for Autumn.

Instructions

Reserve 3/4 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.

Ingredients you will need

Broth

Corn Starch

Chives

Ginger

Salt

Equipment you will use

Sauce Pan

Bowl

In a small bowl, whisk the eggs and egg yolk together using a fork.

Ingredients you will need

Egg Yolk

Egg

Equipment you will use

Whisk

Bowl

Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Ingredients you will need

Corn Starch

Broth

Egg

Soup