Skip to content

Egg Drop Soup

January 10, 2008


4 cups chicken broth, divided (I used one can of regular and one can of reduced sodium broth)
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives (I used scallions, which are a comparable substitute)
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
3 eggs

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger, and chives into the broth. Bring mixture to a rolling boil. In a cup or small bowl, stir the remaining broth and cornstarch together; stir slowly into saucepan until broth is the desired consistency.

In a small bowl, whisk eggs with a fork. Drizzle egg a bit at a time from the fork into boiling broth mixture. Egg should cook immediately!

Serves 4.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Not only is this recipe super easy, it’s also super fun. I made it for the first time on Monday night and was amazed how fun “drizzling” the egg into the broth could be! Phil loved it…We guzzled it down, and I’m sure I’ll be making it again sometime in the near future!

Advertisements
2 Comments leave one →
  1. ~Amber~ permalink
    January 10, 2008 1:50 pm

    Ooo how fun! I love egg drop soup I will have to give this a try.

  2. Kayte permalink
    January 20, 2008 8:37 pm

    yay! i just had egg drop soup last night and was wondering wher ei could find a good recipe. now i’ve found it! i love egg drop soup and i can’t wait to try this recipe!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: