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Egg Drop Soup

Egg Drop Soup

Susan Maria Leach  /  5/29/2019  /  Facebook  /  Twitter  / 

So easy and delicious! When you make this a few times you will have it in your back pocket for a quick to the table supper to warm up a sandwich.

Ingredients

  • 4 cups prepared chicken stock - Swanson Natural Goodness is excellent
  • 1/2 teaspoon grated fresh ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 2 eggs, lightly beaten

Instructions

  • Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of cold water. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock - cook until thickened.
  • Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction.
  • The egg will spread and feather. Turn off the heat and simmer for a few moments.

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