Egg Drop Soup


~Egg Drop Soup~

4 cups (unsalted) chicken stock, divided
½ teaspoon fresh ginger, finely diced
¼ cup organic firm tofu, (small) cubed, optional
2 tablespoons fresh chives, chopped, plus more for garnish
2 tablespoons corn starch
2 large eggs, plus 1 egg yolk
1 cup fresh spinach, coarsely chopped, optional
salt and ground white pepper


Reserve ¾ cup of the chicken broth. Pour the rest of the broth into a medium/large soup pot. Stir the ginger, tofu and chives into the saucepan, and bring to a boil. In a small bowl, stir the remaining broth and cornstarch together until smooth. Set aside. In a small bowl, whisk the eggs and egg yolk together. Drop the spinach, cook for a minute, and drizzle eggs a little at a time into the medium-heat boiling broth mixture. Stir in the corn starch mixture gradually, about 1 minute. Season with salt and pepper. Serve hot!

→Mei’s Cookery←


Thanks for dropping by, please enjoy!

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