Egg Drop Soup


Egg Drop Soup
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Servings Prep Time
4 People 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 People 10 Minutes
Cook Time
15 Minutes
Egg Drop Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 People 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 People 10 Minutes
Cook Time
15 Minutes
Ingredients
Servings: People
Instructions
  1. In large pot, add the water and crumble in the soup cubes. Heat until completely mixed, then remove from heat.
  2. Remove 1/2 cup of the broth and set aside.
  3. Add the salt, garlic powder, ginger, and chives to the pot of broth and reheat. Bring to a boil, then reduce heat to simmer.
  4. Break eggs into a small bowl, removing one of the egg whites. This will leave you with 3 egg yolks and only two whites in the small bowl. Whisk these together using a fork or fine whisk. Set aside.
  5. Place the reserved broth in a small cup and add the corn starch, Stir together until smooth.
  6. Stir the corn starch mixture into the pot of broth, stirring slowly. This should thicken the soup slightly.
  7. Remove soup from heat.
  8. Drizzle the beaten eggs into the soup slowly. The hot liquid will immediately cook the eggs.
  9. Scoop and serve into 1 1/4 cup servings. Refrigerate leftovers for up to 5 days, reheats wonderfully.
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