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