Egg Drop Soup


4 cups chicken broth, divided
1/8 tsp + a pinch more of ground ginger
3-4 fresh chives/green onions finely chopped
1/4 tsp salt
1 1/2 tablespoons cornstarch
2 eggs + 1 egg yolk (at room temperature)
3-4 drops of Toasted Sesame Oil


Pour 3 1/2 cups of the broth into a large saucepan.

Stir in the salt, ginger and chives and bring to a rolling boil.

Mix the remaining broth and the cornstarch until well incorporated. Set aside.

Whisk the eggs and egg yolk together.

Drizzle the beaten eggs a little at a time from a fork into the broth. The eggs will cook immediately.

After all the egg has been added, add the sesame oil and let cook for about another minute.

Give your cornstarch mixture another quick stir to reincorporate any cornstarch that may gave settled at the bottom, then pour it into your soup stirring constantly as you pour.

Serve garnished with more chives.




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