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Restaurant Style Egg Drop Soup

This chicken egg drop soup is easy to make with chicken broth, flavored with ginger, chives, and silky ribbons of egg for a savory Chinese appetizer.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Entree, Lunch
Cuisine: Chinese
Calories: 76
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 4 cups chicken broth, divided
  • 2 tablespoons chopped fresh chives
  • 0.25 teaspoon salt
  • 0.125 teaspoon ground ginger
  • 1.5 tablespoons cornstarch
  • 2 eggs
  • 1 egg yolk

Method
 

  1. Gather all ingredients.
  2. Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir in chives, salt, and ginger; bring to a rolling boil. Stir reserved 3/4 cup of broth and cornstarch until smooth. Set aside.
  3. Whisk eggs and egg yolk together in a small bowl with a fork. Using a fork, drizzle eggs, a little at a time, into boiling broth. Eggs will cook immediately.
  4. Stir in cornstarch mixture gradually until soup reaches desired consistency.

Nutrition

Calories: 76kcalCarbohydrates: 4gProtein: 5gFat: 4gSaturated Fat: 1gCholesterol: 149mgSodium: 1143mgSugar: 1g

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