Egg Drop Soup Recipe

Ingredients

1 recipe chicken broth (2 1/2 quarts)
1 2-inch piece ginger, sliced and smashed (.5 tsp penzey's crackled ginger)
1 Tb soy sauce
2 garclic cloves smashed
2 TB cornstarch
2 TB water
2 scallions, sliced thin
2 TB minced cilantro
4 large eggs, lightly beaten
salt and pepper

Preparation

Step 1

1. bring the broth, ginger, soy sauce, and garlic to a simmer in a large Dutch oven over medium high heat. Cook 10 minutes.

2. strain the broth. return the broth to the pot and bring to a simmer. Whisk the cornstarch and water together in a small bowl. Whisk the cornstarch mixture into the broth and cook until thickened, about 1 minute. Stir in the scallions and cilantro.

3. Stir the soup gently so that it is moving in a circle. Stir in the beaten eggs in a slow, steady stream. Remove the soup from the heat and let stand for 2 minutes. Break up the eggs using a fork. Season with salt and pepper to taste before serving.