Restaurant Style Egg Drop Soup

1. 1

   Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan.

2. 2

   Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.

3. 3

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

4. 4

   Set aside.

5. 5

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

6. 6

   Drizzle egg a little at a time from the fork into the boiling broth mixture.

7. 7

   Egg should cook immediately.

8. 8

   Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

9. 9

   Serve sprinkled with Green onion.

10. 10

    Garnish with Dried Chow Mein Noodle's.

No nutritional information available.

No additional tips available.