Egg Drop Soup
- From
- Dorothy Daffron
- Source
- Recipe card (handwritten)
- Serves
- 6
Ingredients
- 4 c. chicken broth
- 2 Tbsp. cornstarch
- 1/8 tsp. black pepper
- 1/4 tsp. ground ginger
- 1/8 tsp. garlic powder
- 1/2 c. Egg Beaters
- 1 scallion, thinly sliced for garnish
Steps
- In medium saucepan on medium-high heat, heat 3 1/2 c. broth to boiling.
- In bowl, blend remaining broth and cornstarch, pepper, ginger and garlic powder. Slowly stir into boiling broth & cook, stirring until thickened. Reduce heat.
- Gradually pour in egg beaters in slow steady stream, without stirring. Cook 1 min., stirring once or twice. Garnish with scallions.
Notes
6 servings.
See also: Egg Drop Soup