Recipes From China #215
with
Chyou

Egg Soup

Can make up to: 4 servings

INGREDIENTS

four cups chicken broth, divided
one-eight teaspoon ground ginger
two tablespoons chopped fresh chives
quater teaspoon salt
one and half tablespoons cornstarch
two eggs
one egg yolk

PROCESS

Prepare the three-fourth cup of chicken broth, and add the rest into a large saucepan. Put the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, combine it together the remaining broth and cornstarch till become smooth. Set aside.

In a small bowl, whisk the eggs and egg yolk together using a fork. 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, add the cornstarch mixture gradually till the soup is the desired consistency.

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