Egg Drop Soup
Servings: 4
Total Time: 25 minutes
Ingredients
4 cups chicken stock
4 tsp cornstarch
1/4 tsp garlic powder
1/4 tsp ground ginger
3 large eggs
1 tsp sesame oil
2 green onions, thinly sliced
salt & freshly ground pepper
Directions
1. In a small bowl stir together the cornstarch and 1/2 cup of the chicken stock until cornstarch has dissolved. Set aside.
2. Lightly beat the eggs in a measuring cup and set aside.
3. Add the remaining 3 1/2 cups of chicken stock to a large saucepan and bring to a boil over medium-high heat.
4. Reduce the heat to medium-low and stir in the cornstarch mixture, garlic, ginger, sesame oil, and half of the sliced green onions.
5. Use a spoon and slowly stir continuously in the same direction. Slowly pour in the eggs while continuing to stir, the eggs will make ribbon shapes.
6. Take off the heat and season with salt & freshly ground pepper to taste. Garnish with remaining green onion.
2. Lightly beat the eggs in a measuring cup and set aside.
3. Add the remaining 3 1/2 cups of chicken stock to a large saucepan and bring to a boil over medium-high heat.
4. Reduce the heat to medium-low and stir in the cornstarch mixture, garlic, ginger, sesame oil, and half of the sliced green onions.
5. Use a spoon and slowly stir continuously in the same direction. Slowly pour in the eggs while continuing to stir, the eggs will make ribbon shapes.
6. Take off the heat and season with salt & freshly ground pepper to taste. Garnish with remaining green onion.
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