Egg Drop Soup

What you need:

• 4 1/2 cups chicken broth, divided
• 1 tsp. ground ginger
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 2 green onions, diced, plus some for garnish
• 2 Tbsp. cornstarch
• 1 cup frozen peas and carrots
• 3 eggs
• 1/8 tsp. black pepper
• Wonton strips for garnish

Directions:

1. In a large stockpot, stir together 4 cups broth, ginger, garlic, salt, and green onions.
2. Bring to a boil and let boil for a few minutes. Then remove green onions and discard.
3. Add frozen vegetables and return to a boil.
4. In a small bowl, mix together 1/2 cup broth and cornstarch. Whisk until smooth and add to soup. Cook until soup starts to thicken.
5. Add eggs to a measuring cup and whisk.
6. Start stirring the soup in a clockwise rotation. Slowly add eggs to the soup while stirring.
7. Season with pepper.
8. Serve topped with wonton strips and diced green onions.

Recipe from I Wash, You Dry

Posted on Fantastical Sharing of Recipes