Egg Drop Soup

Prep	Cook	Total	Serves
10 Min	30 Min	40 Min	8

Ingredients

• 2 ½ quarts Chicken Broth
• (2-inch) piece ginger, sliced and smashed (see photo)
• 1 tablespoon soy sauce
• 2 garlic cloves, smashed (see the photo)
• 2 scallions, sliced thin
• 2 tablespoons water
• 2 tablespoons cornstarch
• 2 tablespoons minced fresh cilantro
• 4 large eggs, lightly beaten
• Salt and pepper

Directions

1. Bring the broth, ginger, soy sauce, and garlic to a simmer in a large Dutch oven over medium- high heat. Cook for 10 minutes,
2. Strain the broth. Return the broth to the pot and bring to a simmer. Whisk the cornstarch and water together in a small bowl. Whisk the cornstarch mixture into the broth and cook until thickened, about 1 minute. Stir in the scallions and cilantro.
3. Stir the soup gently so that it is moving in a circle. Following the photo, stir in the beaten eggs in a slow, steady stream. Remove the soup from the heat and let stand for 2 minutes. Break up the eggs using a fork. Season with salt and pepper to taste before serving.

Original Recipe