Tara K.
egg drop soup
Feb 10, 2009
Ingredients:4 cups chicken broth
2 tablespoons green onions (chopped) - I skipped these
1/8 teaspoon ground ginger
¼ teaspoon salt
1 ½ tablespoons cornstarch
4 eggs
Lite Soy Sauce
Step 1: Reserve ¾ cup of the chicken broth (it will later be mixed with the cornstarch). Pour the rest of the broth into a sauce pan.
Step 2: Stir in ginger, salt, and green onions (I skipped the green onions) and a splash of lite soy sauce. Bring to a boil. While bring to a boil combine the corn starch with the reserve chicken broth and mix well. Set aside.
Step 3: In a bowl whisk eggs with a fork. I added extra egg white to up the protein.
Step 4: Slowly drizzle the egg a little at a time with a fork into the boiling broth. The egg will cook right away. Stir immediately and in only one direction.
Step 5: Pour the cornstarch mixture into the broth and stir until its mixed well
