Asian Egg Drop Soup

By tlhoover

Ingredients

• 4 cups chicken broth
• 2 tablespoons chicken broth
• 1/2 teaspoon grated fresh ginger
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 2 eggs, lightly beaten
• 2 green onions, chopped
• Salt and white pepper to taste

Preparation

Step 1

• Bring chicken broth, ginger and soy sauce to a boil
• In a small cup make a slurry by combining the cornstarch and the 2 tablespoons of reserved chicken broth, stirring until dissolved
• Slowly pour the cornstarch mixture into the soup while stirring until thickened
• Reduce heat to simmer
• Pour in eggs slowly while stirring the soup in the same direction
• The egg will spread and feather
• Turn off heat and add the green onions
• Season with salt and pepper
• Serve immediately