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Who has ever tried egg drop soup? Well, just recently I have gone to a new chinese restaurant and I have tried it for the first time. I have fallen in love with it and It looked simple to make, so I thought I can replicate it. I`m no Gordon Ramsay or big time chef, but I love to cook in my free time. I will not lie I sometimes fail trying to make something yummy to eat, but I think I have actually succeeded here.
what you would need:
Chicken broth (4 cups)
salt (1/4 teaspoon)
Ginger powder(1/8 teaspoon)
I wanted to make my soup healthy, so i didn`t put in cornstarch, but if u want thickness in your soup, then reserve 3/4 cup of chicken broth.
Pour the rest of your chicken broth into a large saucepan or pot.
Stir the salt,ginger, and chives (I made an oopsie, I did not have chives when I was making my soup `sniff sniff`)into the saucepan, and bring to a boil.
for the people who want cornstarch
In a small bowl, stir together the 3/4 cup of chicken broth and cornstarch until smooth then set aside.
In a small bowl, whisk the eggs together.
To get the ribbon effect to your egg stir the chicken broth in the pot . Then slowly Drizzle the egg little at a time into the swirling boiling broth mixture.
The egg should cook immediately. Once the eggs have been poured into the chicken broth.
ok then finally, stir in the cornstarch mixture gradually in to the soup.
photo taken by me
soup egg LuuuxWeeklyFoodComp