- 4 cups chicken broth, divided
- 1/4 cup matchstick-cut carrots
- 1 tablespoon matchstick-cut fresh ginger
- 2 green onions, thinly sliced with white and green parts separated
- 2 teaspoons cornstarch
- 1/2 cup shredded cabbage
- 2 eggs, beaten
- salt and ground black pepper to taste
- Heat 3 1/4 cups chicken broth in a saucepan over medium-high heat. Add carrots, ginger, and white parts of green onion; bring soup to a boil.
- Whisk remaining 3/4 cup broth and cornstarch together in a bowl until dissolved.
- Stir cabbage and green parts of green onion into the soup. Drop beaten egg, a spoonful at a time, into soup, stirring after each addition to prevent clumping. Stir cornstarch mixture into soup and season with salt and pepper. Stir soup until cornstarch thickens the soup, about 2 minutes.
05/19/2018
recipepes.com
Deluxe Egg Drop Soup, recipe
PT15M
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5
455 calories
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