Egg Drop Soup

It is snowing in Minnesota.  Actually let me rephrase that, it is BLIZZARDING in Minnesota! (in mid-April) Anyways, to follow up on Megan’s Asian inspired post from yesterday, I wanted to share one of my favorite comfort food meals, egg drop soup.  This recipe is so easy, and in my opinion tastes just like the restaurant kind! (with less MSG)  

Servings:  2
Size:  Just over 4 cup
Points Plus: 3pp
Level of Difficulty:  Easy
Prep Time: 5 minutes
Cook Time:  10 minutes
Rating: 4 stars – Very good

Recipe above modified from this one.

Ingredient List:
4 cups chicken broth (canned, boxed of bouillon cubes work)
1/8 teaspoon ground ginger
2 tablespoons chopped green onions
2 tablespoons cornstarch
2 eggs
A drizzle of soy sauce if desired

Directions:
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, wisk together the remaining broth and cornstarch until smooth. Set aside.

In a small bowl, whisk the eggs together. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Tip:
Adding the cornstarch mixture at the end keeps the soup from boiling over.  After the mixture is added watch the soup very closely.  The longer it cooks the thicker it will get but I have had many overflow accidents with this one!

XOXO - Katie