Egg Drop Soup

Prep Time: 10 mins
Cook Time: 15-20 mins
# of Servings: 3-4

Ingredients

• 4 c Chicken Broth
• 1.25 tsp Ground Ginger (more or less)
• 1/4 tsp White Pepper
• 2.5 Tblsp Corn Starch
• 1 c Fresh Sliced Mushrooms (white or cremini)
• 2/3 c Frozen Corn, Carrot, Green Pea Mix
• 3 Eggs Lightly Beaten
• 2 Tblsp Soy Sauce
• 2-3 Tblsp Green Onions Sliced (about 1 1/2 stalks)
• 1 c Crispy Noodles (chow mein etc)

Directions

1. Pour broth into a medium sized pot.
2. Add corn, pea, carrot mix to pot with broth.
3. Bring broth to boil.
4. Carefully remove about 1.5c broth and place it into a heat safe bowl or cup. Mix the corn starch into the separated broth. Stir until mixed completely.
5. Add pepper and ginger to pot.
6. Add mushroom to pot.
7. Let boil for a few minutes (3-4 minutes).
8. Stir starch mixture back into broth.
9. Stir soy sauce into pot. Broth should be still boiling or very close.
10. Remove pot from heat.
11. Slowly drizzle in beaten egg while stirring broth in one direction. I usually use a fork to stir. Stir at medium pace.
12. Add in green onions. If you are going to portion the soup. I’d recommend holding on to the onions and add them when serving each portion.
13. If eating now, allow to cool just a few minutes before serving.
14. Serve with side of crispy noodles.