Soup

Traditional Egg Drop Soup

• 4 cups chicken broth, divided
• 1/8 teaspoon ground ginger
• 1/4 teaspoon salt
• ¼ teaspoon white pepper
• 1 tablespoons cornstarch
• 2 eggs
• 2 or more tablespoons sliced green onions for garnish

1. Reserve 1/4 cup of chicken broth, and pour the rest into a large saucepan.
Stir the salt, ginger and pepper 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.

2. In a small bowl, whisk the eggs using a fork.
Drizzle egg a little at a time from the fork into the boiling broth mixture.
Stir clockwise to make thin “noodles”.
Egg should cook immediately.
Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

3. Garnish with onions and serve piping hot.

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*The Corner Desk . Com* Traditional Egg Drop Soup • 4 cups chicken broth, divided • 1/8 teaspoon ground ginger • 1/4 teaspoon salt • ¼ teaspoon white pepper • 1 tablespoons cornstarch • 2 eggs • 2 or more tablespoons sliced green onions for garnish 1. Reserve 1/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and pepper 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. 2. In a small bowl, whisk the eggs using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Stir clockwise to make thin “noodles”. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency. 3. Garnish with onions and serve piping hot. Back To Soups & Salads Recipe Page