Egg Drop Soup

EGG DROP SOUP

Egg drop soup is a Chinese soup of wispy beaten eggs in boiled chicken broth.
Condiments such as black pepper or white pepper, and finely chopped scallions and tofu are optional, but commonly added to the soup.
The soup is finished by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup.

4 cups of broth (3/4 cup reserved and mixed with 1 ½ TB corn starch)
½ t ginger
3 scallions, sliced into small circles
1 t salt

Bring soup o a rolling boil
Slowly drizzle the soup/corn starch mix into the boiling soup

Fork-beat 2 whole eggs and 1 egg yolk
Fork-drizzle the egg mix into the boiling soup.

Serve