Egg Drop Soup

Egg Drop Soup



4 servings
  1. 3 cup chicken broth
  2. 1 cup water
  3. 2 each eggs
  4. 1 salt
  5. 1 white pepper
  6. 1 dash ground ginger
  7. 1 1/2 tbsp cornstarch
  8. 1/4 cup water
  9. 1 each green onion, chopped


15 mins
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    In a medium saucepan bring chicken broth and water to a boil.

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    Stir in eggs slowly in a circular motion

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    Mix cornstarch and 1/4 cup of water and add to soup

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    Stir to desired consistency and season to taste

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    Transfer to serving bowls, top with green onions, and serve. Can also top with crispy wontons.

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