Restaurant Style Egg Drop Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cups chicken broth, divided1/8 teaspoon ground ginger2 tablespoons chopped fresh chives1/4 teaspoon salt1 1/2 tablespoons cornstarch2 eggs1 egg yolk
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.
Number of Servings: 4
Recipe submitted by SparkPeople user SUNNEYACRES.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user SUNNEYACRES.
Nutritional Info Amount Per Serving
- Calories: 144.3
- Total Fat: 6.2 g
- Cholesterol: 160.0 mg
- Sodium: 1,750.5 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 0.1 g
- Protein: 14.9 g
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