Restaurant Style Egg Drop Soup

Ingredients · 4 servings

• 960 gLow sodium chicken broth
• 4 gSalt
• 1 gGinger, dried
• 3 gGarlic
• 8 gChives, fresh
• 16 gCornstarch
• 200 gEggs
• 1 gBlack pepper

Equipment

stovetop, chef knife, cutting board, ladle, mixing bowl, saucepan, serving bowls, whisk, wooden spoon

Instructions

1. 1
   Prep ingredients

   Gather a medium saucepan, whisk, bowls, and spoon; reserve a portion of the chicken broth, mince the garlic, and finely chop the chives. · 5 min

   What to look for: steam beginning

2. 2
   Boil broth

   Add the remaining chicken broth to the saucepan with salt, dried ginger, garlic, and chives, then bring to a rolling boil over medium-high heat. · 3 min

   What to look for: rolling boil with rising steam

3. 3
   Make slurry

   Stir the reserved chicken broth with the cornstarch in a small bowl until completely smooth, then set aside. · 2 min

   What to look for: smooth, lump-free slurry

4. 4
   Whisk eggs

   Whisk the eggs in a separate bowl until fully combined and slightly frothy. · 2 min

   What to look for: uniform pale yellow mixture

5. 5
   Drop eggs

   While the soup is boiling, gently drizzle the whisked eggs into the pot in a thin stream, stirring slowly to form ribbons. · 2 min

   When it is done: eggs are set and opaque with no liquid egg visible

6. 6
   Thicken soup

   Reduce the heat to a light simmer, then slowly pour in the cornstarch slurry while stirring continuously and season with black pepper. · 2 min

   What to look for: broth slightly thickened and glossy

7. 7
   Serve soup

   Ladle the hot egg drop soup into bowls and serve immediately, garnishing with any remaining chives. · 1 min

   What to look for: steaming bowls ready to eat