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Quick & Light Egg Drop Soup
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Description
Incredibly fast and easy. Store-bought chicken broth is upgraded with ginger and garlic to make this easy and healthy Asian classic.
Ingredients
- 1 quart Chicken Broth
- 1 piece 1-inch Ginger
- 1 Tablespoon Soy Sauce
- 1 clove Garlic
- 2 Tablespoons Cornstarch
- 2 whole Eggs
Preparation
Bring everything except corn starch and egg to boil. Reduce heat and simmer for 10 minutes. Remove ginger and garlic.
Mix corn starch with a little water. Add to broth and boil 1 minute.
In the bowl you used for the corn starch, beat eggs until thoroughly combined.
Turn off stove. While swirling broth in a circle, drizzle in eggs in a slow steady stream. Remove from stove and let sit 2 minutes. Break up egg with fork if necessary.
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