Restaurant-style Egg Drop Soup

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 4 cups low sodium chicken broth, divided
• 1/4 teaspoon salt (add in more later if needed)
• 1/8 teaspoon dried ginger (or use fresh ginger)
• 1 teaspoon fresh minced garlic (or to taste) (optional)
• 2 -3 tablespoons chopped fresh chives
• 1 1/2 tablespoons cornstarch
• 2 eggs
• 1 egg yolk
• black pepper (optional)

Recipe

• 1 reserve 3/4 cup broth and pour the remainder into a medium saucepan; add in salt, ginger, garlic (if using) and chives.
• 2 bring to a rolling boil.
• 3 in a cup or small bowl stir together the remaining broth and cornstarch until smooth; set aside.
• 4 in another small bowl whisk the eggs and the egg yolk together until well combined.
• 5 while the soup is boiling drizzle the egg mixture a small amount at a time into the boiling soup (the egg should cook immediately).
• 6 once the eggs have all been dropped into the soup, reduce to a light simmer; slowly and add in the cornstarch/broth mixture mixing continuously.
• 7 delicious!