Restaurant-Style Egg Drop Soup

1. 1

   Reserve 3/4 cup broth and pour the remainder into a medium saucepan; add in salt, ginger, garlic (if using) and chives.

2. 2

   Bring to a rolling boil.

3. 3

   In a cup or small bowl stir together the remaining broth and cornstarch until smooth; set aside.

4. 4

   In another small bowl whisk the eggs and the egg yolk together until well combined.

5. 5

   While the soup is boiling drizzle the egg mixture a small amount at a time into the boiling soup (the egg should cook immediately).

6. 6

   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.

7. 7

   Delicious!

* Per serving · 4 servings · Values may vary.

No additional tips available.