Sunday, May 3, 2020

Egg Drop Soup

Egg Drop Soup

4 Cups of Chicken Broth
1 Tbsp Cornstarch
Garlic Powder
1 tsp or a little less of Ground Ginger
1 tsp or a bit more of Soy Sauce
4 Eggs
Salt and Pepper to taste

Pour chicken stock into a pot that has not been heated and whisk in the cornstarch. Add the garlic, ginger and soy sauce. Turn on the stove and heat until boiling. Meanwhile, whisk together the 4 eggs in a measuring cup. When the soup starts to boil turn off heat and slowly pour in the egg with one hand while stirring the soup in one direction with a fork. Season with salt and pepper to taste.

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