Wednesday, February 3, 2010
Egg Drop Soup
Made this tonight- lots of flavor. I love this soup so I had to find a recipe- this one turned out so tasty!
4 cups chicken broth, divided
1/2 cup water
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives and/or chopped green onion
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
1 egg yolk
1.Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the water, 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.
2.In a small bowl, whisk the eggs and egg yolk together using a fork. 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.
*depending on how you want the eggs to turn out- they will cook in clumps if you do it the way the recipe explains or you can first add the cornstarch and then remove from heat and add eggs so the eggs cook in a cream/string appearance