Description
A simple and comforting Chinese soup made with beaten eggs and chicken broth.
Ingredients
Scale
For the Crust:
- 4 cups chicken broth
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1 green onion, chopped
Instructions
1. Prepare the Crust:
- In a medium saucepan, bring the chicken broth to a boil over medium heat.
- In a small bowl, whisk together the cornstarch and water until smooth. Stir into the boiling broth.
- Reduce heat to low. Add salt, ground ginger, and garlic powder to the broth.
- In a separate bowl, beat the eggs. Slowly pour the beaten eggs into the broth while stirring gently in one direction to create ribbons.
- Cook for another minute until the eggs are set. Garnish with chopped green onions before serving.
Notes
You can customize the seasonings to taste.