Egg Drop Soup
- From
- Dorothy Daffron
- Source
- Recipe Keeper (handwritten, p. 51)
- Cuisine
- Chinese
Ingredients
- 4 cups chicken broth
- 2 Tbsp cornstarch
- 1/8 tsp black pepper
- 1/4 tsp ground ginger
- 1/8 tsp garlic powder
- 1/2 cup egg beaters
- 1 scallion, thinly sliced, for garnish
Steps
- In a medium saucepan on medium-high heat, heat 3 1/2 cups broth to boiling.
- In a bowl, blend the remaining broth, cornstarch, pepper, ginger, and garlic powder.
- Slowly stir into the boiling broth and cook, stirring, until thickened.
- Reduce heat; gradually pour in egg beaters in a slow, steady stream without stirring.
- Cook one minute, stirring once or twice.
- Garnish with scallions.
See also: Egg Drop Soup, Egg Drop Soup