Ingredients for Egg Drop Soup Restaurant Style
- 4 3/4 cups chicken broth
- 1 teaspoon ground ginger
- 2 tablespoons fresh chives, chopped
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 2 large eggs
- 1 large egg yolk
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How to Make Egg Drop Soup Restaurant Style
- In a large saucepan, pour 4 cups of chicken broth. Reserve ¾ cup of broth in a separate bowl.
- Add 1 teaspoon of salt, 1 teaspoon of grated fresh ginger, and 2 tablespoons of chopped chives to the saucepan. Bring to a rolling boil over medium-high heat.
- In a small bowl, whisk together the reserved ¾ cup of chicken broth and 1 tablespoon of cornstarch until completely smooth and there are no lumps.
- Set the cornstarch mixture aside.
- In another small bowl, lightly whisk 2 large eggs and 1 large egg yolk with a fork until just combined. Do not over whisk.
- Reduce heat to medium-low. Slowly drizzle the egg mixture into the boiling broth in a thin, steady stream while gently stirring the broth with a spoon or chopsticks in one direction. This creates those beautiful silky egg ribbons.
- Continue to drizzle and stir until all the egg is added and cooked through. The eggs should cook immediately upon contact with the hot broth.
- Gradually whisk in the cornstarch slurry, stirring constantly until the soup reaches your desired thickness. Be careful not to overcook; you want a slightly flowing consistency.
- Remove from heat and serve immediately. Garnish with extra chives if desired.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
3g
Fat
11g
Carbs
1g
