Friday, January 22, 2016

Easy Soup

In the mood for Chinese food, but not in the mood to go out to eat, get take-out, or spend a ton of time in the kitchen? If that's the case, this recipe might be your best bet.

Restaurant Style Egg Drop Soup


4 cups chicken broth, divided
1/8 teaspoon ground ginger (or to taste)
2 tablespoons chopped fresh chives, optional
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 whole eggs
1 egg yolk


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.

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.

Source:, submitted by W.J. Cory. You can find it here.

Notes: I added a little more ginger to suit my tastes and I skipped the chives since I didn't have any on hand. This is such an easy soup. It is so similar to the egg drop soup you can get in a restaurant.

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