This fresh egg drop soup will go perfectly with your chicken fried rice, wontons, and sweet and sour chicken. I know that just after one slurp, you’ll be hooked and will commit to making this fabulous egg drop soup again and again.
Check out what my friends over at She Wears Many Hats had to say about this recipe:
Many Egg Drop Soup recipes call for using cornstarch to thicken it up. I’ve made it both ways and honestly don’t care for adding it. Less is best in my book. But if you desire a slightly thicker broth, whisk together 1 tablespoon of cornstarch and 2 tablespoons of chicken broth in a small measuring cup or bowl, then slowly stir cornstarch mixture into simmering broth to thicken.
I haven’t tried the thickened version yet, the recipe was so delicious as is that I doubt I’ll ever need to change a thing!
Ingredients
32 ounces chicken broth
1 teaspoon ground ginger
1 tablespoon soy sauce
2 eggs, beaten
¼ cup chopped green onions (about 2 green onions)
salt and pepper
Instructions
Add chicken broth, ground ginger and soy sauce to a saucepan; bring to a simmer.
Slowly stream in beaten eggs while stirring the soup in one direction.
Add green onions. Salt and pepper to taste.
USE RED NEXT PAGE LINK BELOW
Quick Tip: Serve chopped green onions with this soup as a garnishment.
Thank you to She Wears Many Hats for this great recipe.
