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Restaurant Style Egg Drop Soup

4

20 min

Restaurant Style Egg Drop Soup

Restaurant Style Egg Drop Soup Photo 1

Time

20 min

Serving

4 persons

Calories

76

Rating

4.00★ (1)

Cuisine

Chinese
Author: Victoria Buriak
This chicken egg drop soup is born from a love of the soup, many trips to my favorite Chinese restaurant, and many questions. This variation is the result. Simplicity is the key. The soup can be reheated or frozen and reheated.

Ingredients

  • chicken broth: 4 cups (divided)
  • chives: 2 Tbsp (fresh; chopped)
  • salt: 0.25 tsp
  • ground ginger: 0.125 tsp
  • cornstarch: 1.5 Tbsp
  • eggs: 2 piece
  • egg yolk: 1 piece

Metric Conversion

Stages of cooking

Restaurant Style Egg Drop Soup Photo 21
Restaurant Style Egg Drop Soup Photo 3 2
  1. Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir in chives, salt, and ginger; bring to a rolling boil. Stir reserved 3/4 cup of broth and cornstarch until smooth. Set aside.
    Restaurant Style Egg Drop Soup Photo 2
  2. Whisk eggs and egg yolk together in a small bowl with a fork. Using a fork, drizzle eggs, a little at a time, into boiling broth. Eggs will cook immediately. Stir in cornstarch mixture gradually until soup reaches desired consistency.
    Restaurant Style Egg Drop Soup Photo 3

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