Egg Drop Soup

Last night was Asian night at my house. We had a PF Changs Mongolian Beef Copycat, Rice that I made sushi style (because I love the sticky sweetness) and Egg Drop Soup. This is the egg drop soup recipe that I have been using for years. It's good too! Traditional egg drop soup doesn't have the green onion added but I like it. The soup can be made really quick as well and doesn't need to sit and cook for a long time.

Egg Drop Soup

4 cups chicken broth

1/2 tsp grated ginger

1 TBL soy sauce

1 TBL cornstarch

2 eggs

2 green onions, green ends included

Salt and Pepper to taste

- Remove 1/4 cup broth into a small bowl. Add cornstarch and mix to form a slurry.

- Bring chicken broth, ginger and soy sauce to a boil.

- Add the slurry, reduce heat to medium and allow to simmer for 10 minutes.

- Crack the eggs in a bowl and beat with a fork.

- Gradually add the eggs to the broth. Whisk the broth with a fork while you are adding the eggs to break them up.

- Remove soup from the heat. Add salt, pepper and green onions.