Restaurant Style Egg Drop Soup Recipe – Chinese Special
This chicken egg drop soup originates from a deep appreciation for this dish, numerous visits to a beloved Chinese restaurant, and persistent inquiry. This adaptation reflects the culmination of these experiences. Emphasizing simplicity is crucial. The soup reheats well and can also be frozen for future enjoyment.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
Restaurant Style Egg Drop Soup Ingredients :
- 4 cups chicken broth, divided
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon salt
- teaspoon ground ginger (specific amount not provided)
- 1 1/2 tablespoons cornstarch
- 2 eggs
- 1 egg yolk
How To Make Restaurant Style Egg Drop Soup
Set aside 3/4 cup of chicken broth and pour the remainder into a large saucepan. Stir in chives, salt, and ginger, then bring to a rolling boil. Mix the reserved 3/4 cup of broth with cornstarch until smooth and set aside.
In a small bowl, whisk together eggs and egg yolk using a fork. Slowly drizzle the eggs into the boiling broth while stirring continuously with the fork. The eggs will cook instantly. Gradually stir in the cornstarch mixture until the soup reaches your desired thickness.
