Restaurant Style Egg Drop Soup

KeriM · 04-07-2011, 07:32 PM

4 cups of chicken broth, 1/4 separated out to work in cornstarch
2 scallions finely chopped
1/8 tsp ground ginger
2 tbsp finely chopped fresh chives
2 tsp soy sauce
1/2 tsp garlic powder
1/4 tsp salt
1 1/2 tbsp cornstarch
4 eggs, beaten

Bring first 7 ingredients to a boil, let it go for about 3 minutes. Turn down to a simmer. Mix the rest of the broth and the cornstarch together and pour into liquid. After the broth has thickened, start stirring in a clockwise direction. Pour the egg in a thin but steady steam as you stir. Make sure your heat is at its lowest point, then as soon as you are finished pouring, turn off the heat, but continue stirring until your eggs are set. You should have egg ribbons. You will only get that after the cornstarch has done its job. You can add or delete ingredients as suits your taste. serves 4 or 8 depending on how hungry you are. Enjoy!