Restaurant Style Egg Drop Soup

READY IN20 mins Restaurant Style Egg Drop Soup Read Reviews (518) . "This Egg Drop soup is born from a love of the soup and MANY trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation...Compare it to your local restaurant...The simplicity is the key. Soup can be re-heated or frozen and re-heated." — W.J. Cory Next RecipeGOEgg Drop Soup II

Yield: 1 serving
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Ingredients

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Preparation


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  14. Original recipe makes 4 servingsChange Servings



  15. 4 cupschicken broth, divided


  16. 1/8 teaspoonground ginger


  17. 2 tablespoonschopped fresh chives


  18. 1/4 teaspoonsalt


  19. 1 1/2 tablespoonscornstarch


  20. 2eggs


  21. 1egg yolk



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  23. .


  24. Directions


  25. 1.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.
  26. 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.
  27. Kitchen-Friendly View
  28. PREP 10 mins
  29. COOK 10 mins
  30. READY IN 20 mins
  31. .
February 2013

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

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