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Community Recipe
from [dwanna]
Restaurant Style Egg Drop Soup

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

Ingredients

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Preparation

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Original recipe makes 4 servingsChange Servings

4 cupschicken broth, divided

1/8 teaspoonground ginger

2 tablespoonschopped fresh chives

1/4 teaspoonsalt

1 1/2 tablespoonscornstarch

2eggs

1egg yolk

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Directions

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.

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.

Kitchen-Friendly View

PREP 10 mins

COOK 10 mins

READY IN 20 mins

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Restaurant Style Egg Drop Soup recipe

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