Monday, September 1, 2008

RESTAURANT-STYLE EGG DROP SOUP


~ allrecipes

4 c. chicken broth
1/8 t. ground ginger
2 T. chopped, fresh chives
1/4 t. salt
1 1/2 t. cornstarch
2-3 eggs

Reserve 3/4 cup of broth and pour rest into large pan. Stir salt, ginger, and chives into pan and bring to rolling boil. In cup, stir remaining broth and cornstarch until smooth. Set aside. In small bowl, whisk eggs together. Add cornstarch mixture to broth and stir. Then drizzle egg mixture, a little at a time, into broth. Serve once eggs have cooked through.

Makes about four cups.

Notes: Sometimes I grate fresh ginger into the soup instead of dried and I always skip the cornstarch.

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