Egg Drop Soup

Egg Drop Soup

Preparation time
18 min
Difficulty Easy
Number of servings
13

Ingredients

Chicken stock, 2.5 qt -- 80 oz
Ginger root, raw, 1.25 tsp, minced -- 6 g
Soy sauce, 2 tsp -- 0.33 oz
Cornstarch, 2.5 tbsp -- 0.75 oz
Eggs, whole, raw, fresh, 1 cup -- 8 oz
Scallions, 0.5 cup -- 1 oz
Maggi Seasoning, 3 tbsp -- 3 tbsp

Preparation

1

Reserve 1/2 cup chicken stock. Bring ginger, remaining chicken stock, and soy sauce to a simmer.
2

Combine 1/2 reserved chicken stock with cornstarch to form a slurry. Whisk slurry into hot stock and simmer until broth thickens.
3

Beat eggs with a whisk until well combined. Slowly pour eggs into hot soup while stirring in one direction. The egg will spread and begin to feather.
4

Turn off the heat, add green onions and season with Maggi.

Components