Egg Drop Soup
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Chicken stock, 2.5 qt -- 80 oz
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Ginger root, raw, 1.25 tsp, minced -- 6 g
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Soy sauce, 2 tsp -- 0.33 oz
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Cornstarch, 2.5 tbsp -- 0.75 oz
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Eggs, whole, raw, fresh, 1 cup -- 8 oz
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Scallions, 0.5 cup -- 1 oz
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Maggi Seasoning, 3 tbsp -- 3 tbsp
Preparation
1
Reserve 1/2 cup chicken stock. Bring ginger, remaining chicken stock, and soy sauce to a simmer.
2
Combine 1/2 reserved chicken stock with cornstarch to form a slurry. Whisk slurry into hot stock and simmer until broth thickens.
3
Beat eggs with a whisk until well combined. Slowly pour eggs into hot soup while stirring in one direction. The egg will spread and begin to feather.
4
Turn off the heat, add green onions and season with Maggi.
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