Restaurant Style Egg Drop Soup
Makes 4 servings
Ingredients
- 32 oz box 4 cups chicken broth
- 4 eggs beaten
- 1 tbsp soy sauce
- 1/4 tsp ginger
- 2 tbsp water
- 2 tbsp cornstarch
- 2 green onions diced
Instructions
- Add broth to a medium saucepan and bring to a boil over medium heat.
- Stir in 1 tbsp soy sauce and 1/4 tsp ginger (add up to 1/2 tsp if you'd like).
- In a small bowl mix together water and cornstarch until smooth then stir into the boiling broth.
- Slowly pour in your beaten eggs into the broth, stirring continuously.
- Continue to whisk until all eggs are added in.
- Stir in green onions and pour into bowls to serve.