Traditional Egg Drop Soup

Traditional egg drop soup with chicken stock, fresh ginger and green onions

  1. In medium stockpot, combine 4 cups chicken stock and ginger.
    Bring to boil.
  2. In small bowl, combine 2 Tbs. chicken stock and cornstarch.
  3. When chicken stock boils, stir in cornstarch mixture until broth thickens slightly.
  4. Lower heat to medium-low. Bring stock to steady simmer.
  5. Slowly drizzle in eggs, allowing them to cook and feather. Briefly stir until eggs are cooked.
  6. To serve, ladle about 1 cup soup into bowl. Garnish with ½ chopped green onion. Serve hot.

  • Serve alone or as a side dish to stir fry
  • Serving suggestion: lunch or dinner

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