Egg Drop Soup
This asian style Egg Drop soup is so fast, easy and fanstaic tasting.
- 4 cups low sodium chicken broth, divided
- ⅛ teaspoon ground ginger
- 2 tablespoons chopped fresh chives
- 1½ tablespoons cornstarch mixed with ¾ cup broth
- 2 eggs beaten with 1 more egg yolk beaten also together
- 2 tablespoons finely chopped green onions
- Pour 3 ¼ cups of broth into a large sauce pot. Stir in ginger, chives and green onions. Bring to a light boil.
- Slowly drizzle in egg mixture a little at a time. Stir in the cornstarch mixture. Cook for 1 min.
Here are a few pictures from us cooking this soup
As you can see this soup only has 5 items and all are very fast to prep. We prefer to make our own chicken stock because we can control the saltliness and flavor but in a pinch we use low sodium and low fat store stock from Aldi, It has great flavor and is only $1.29 per quart.
So simple; combine the broth, chives, scallions, and ginger. Bring to a low simmer.
Slowly drizzle in eggs so that they cook and slightly clump. Add the corn starch mixture and cook for 1 minute.
This is a great starter dish for any asian meal.
Cooked By: Tom Corliss
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About Tom Corliss
Tom Corliss is a web publisher, internet marketer, and website developer, with 3 current websites, Home Information Guru.com, Home Selling Resources.com, and Simple-Food-Solutions.com. He also runs a home improvement company Corliss Property Enhancements. He has recently completed a new e-Book for anyone wanting to sell their home fast: Home Sellers Handbook
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